Simple Portuguese Bolo do Caco

This easy Portuguese bread called Bolo do Caco is a homemade favorite that brings the warm and comforting flavors of Madeira right into your kitchen. With a perfectly chewy texture and a slightly charred crust, this bread is ideal for serving with garlic butter or using in sandwiches. It requires simple ingredients and a bit of patience during the proofing time, making it a rewarding bake for any level of home cook.

I first tried making Bolo do Caco during a cozy weekend and was surprised by how the simple steps created a bread with amazing texture. Now I often enjoy it as a quick homemade treat with garlic butter.

Ingredients

• Strong bread flour: Provides the structure and the chewy bite that this bread is known for Choose a high-quality strong white flour for best results
• Warm water: Activates the yeast and helps to bring the dough together Use water about 38 to 40 degrees Celsius for optimal yeast activation
• Salt: Essential to enhance overall flavor and balance the dough
• Instant dry yeast: Saves time because it does not need to be proofed separately but still produces a good rise
• Extra flour for dusting: Prevents sticking as you shape and knead the dough

Instructions

Sponge the Yeast:

In a small bowl, mix the instant dry yeast into warm water and allow it to rest for five minutes. This activates the yeast and kickstarts fermentation.

Mix the Dry Ingredients:

Combine the strong bread flour and salt in a large bowl. Stir well so the salt is evenly distributed for balanced flavor.

Combine Wet and Dry:

Pour the yeast mixture into the flour and stir until the dough just begins to come together.

Knead the Dough:

Turn the mixture out onto a floured surface and knead with your hands for 10 to 15 minutes. Focus on developing gluten until the dough is smooth and elastic.

First Rise:

Transfer the dough into a large bowl and cover with a damp cloth. Place in a warm spot and let it rise for approximately 1 hour and 30 minutes until the dough roughly doubles in size.

Divide and Shape:

Punch down the dough gently to release air and divide it into eight equal pieces. Roll each portion into a small round ball.

Flatten and Proof:

Flatten each dough ball into a disk about 10 centimeters in diameter. Cover with a cloth and allow them to proof for 30 minutes to relax the dough and improve texture.

Preheat the Skillet and Cook:

Heat a cast iron skillet over high heat until very hot. Place each flatbread on the skillet and cook until slightly charred on both sides, about 2 to 3 minutes per side.

Rest and Serve:

Allow the breads to cool for a few minutes before serving. They are wonderful warm with garlic butter or as sandwich buns.

One of my favorite things about Bolo do Caco is its simple ingredient list with no fuss but such authentic flavor and texture. The moment I first took a bite straight off the skillet it reminded me of a family trip to Madeira where it was a daily staple. Its chewy crumb paired with that unique charred crust makes it a truly memorable bread.

Storage Tips

Store any leftover bread in an airtight container at room temperature for up to two days. Reheat in a dry skillet or toaster oven to restore the crisp edges. For longer storage freeze the baked breads wrapped tightly in foil and a freezer bag. They keep well for several weeks and can be thawed before reheating.

Ingredient Substitutions

If you do not have strong bread flour you can use all-purpose flour but the texture will be less chewy and more tender. Instant yeast can be replaced with active dry yeast but dissolve it first in the warm water and allow it to proof until bubbly before mixing.

Serving Suggestions

Serve Bolo do Caco warm with garlic butter for a truly authentic taste. It also makes great sandwich bread especially for hearty fillings like roasted meats or grilled vegetables. You can brush with olive oil and herbs and toast lightly for a flavorful snack.

Enjoy these warm with garlic butter for an authentic taste. This simple, rewarding bake pairs well with soups and sandwiches.

Common Questions About Recipes

→ What makes Bolo do Caco unique compared to other breads?

Its cooking method on a hot cast iron skillet creates a characteristic slightly charred crust combined with a soft, chewy interior.

→ Can I use regular flour instead of strong bread flour?

Strong bread flour provides better gluten development for chewiness; regular flour may yield a softer, less elastic texture.

→ Why is instant dry yeast used without proofing separately?

Instant dry yeast can be mixed directly with flour since it activates quickly, simplifying preparation.

→ How long should the dough be kneaded for best results?

Kneading for 10 to 15 minutes develops the gluten structure necessary for the bread’s characteristic texture.

→ What is the ideal thickness to roll out the dough rounds?

Flatten each dough ball to about 10 cm diameter for even cooking and the best crust formation.

→ Can I add flavors or toppings to the bread before cooking?

Traditionally plain, but adding garlic butter or herbs after cooking enhances its flavor beautifully.