I. VERSION
Bolo do caco (kah-ko)
18. July 2013
The recipe for this fantastic sweetmeal loaf of bread I brought from Madeira. There would not be a restaurant that would not serve as a cottage. It almost seemed like a matter of national pride. Served warm, filled with garlic butter.
The name could be translated directly as a bun on a broken piece, meaning bread baked on a piece of stucco or stone as he had traditionally baked. You will need a stronger cast iron on the fire or an open barbecue or a more massive hot plate on the stove. I attach a link to grilykrby.cz , where you will find countless possibilities how to upgrade your barbecue to a luxury bakery of these and other similar breads. As an Indian naan , wheel chapati , focaccia , pizza ...
The recipe is also followed by the version without flaking. It is less orange because it contains a smaller amount of sweet potatoes and I used less orange varieties.
6
porcí
Postup
1.
All ingredients except water should be placed in a large bowl and mixed with your hands. Start adding parts of water until you can make a compact sticky dough.
2.
Sweep, roll, dough and continue kneading. It should be kneaded until the dough is beautifully smooth and less sticky. At least 10 minutes of intense kneading.
3.
Put the finished dough into the oil-drained bowl, cover with foil and leave to warm for 8-10 hours in a warm place.
4.
When it is well-bent, carefully divide it into 6 pieces, shape from each sphere, which flatten to a 1-1.5 cm thick plaque. Finish covered pancakes with a wrinkled cloth and allow to reel in a warm place for at least another 2 hours. You can create a cross with a spatula or edge of your hand on the surface, which gradually turns out to indicate the degree of swinging.
5.
Whether you choose bread care anywhere, the surface should be warmed for some time, but not too hot. Breads are baking slowly to get them well inside. The surface should be dry, no need to brush with oil. Carefully move the plate using, for example, a large wide spatula or kitchen "turner" and bake for 10-14 minutes on one side, then rotate and continue for another 8-10 minutes on the other side.
II. VERSION
1.
Mix all ingredients together with plenty of warm water to create a soft, flexible dough that will not put a lot of kneading resistance. On a waved ramp, manually knead at least 10 minutes.
2.
Move it to the oil-wiped bowl, cover with foil and leave to warm for about an hour in a warm place.
3.
Divide the dough into 8 pieces, shape from each sphere, flatten to a 1-1.5 cm thick plaque. Finish covered pancakes with a wrinkled cloth and leave to stand for at least another 30 minutes.
4.
Whether you choose bread care anywhere, the surface should be warmed for some time, but not too hot. Breads are baking slowly to get them well inside. The surface should be dry, no need to brush with oil. Carefully move the plate using, for example, a large wide spatula or kitchen "turner" and bake for 10-14 minutes on one side, then rotate and continue for another 8-10 minutes on the other side.
