(A traditional bread recipe from Madeira)

3 1/2 cups fine white flour

2 teaspoons dry yeast

1 teaspoon salt

1 cup water

One small sweet potato

(aprox 100 grams, cooked,

pealed and mashed)

Firstly dissolve the yeast in a small amount of warm water, into a thick brown paste. Mix a small amount of flour into the paste to thicken it. Continue adding small amounts of flour until your yeast-paste is about 1/4 cup-full. Cover and leave the yeast-paste to raise for about 1 ½ hours.

Crumble the yeast-paste into the rest of the water once ready and add all the other ingredients. Knead the dough for a full hour (traditionally by hand) cover the mixture and let it raise until it is twice the original size (approximately 1 ½ hours). Once ready divide the mixture and shape into flat round circles (about the size of a plate, 2 cm in thickness) Cover and let it rise for a further 45 minutes, it is then ready for baking

Traditionally these are then baked on a piece of flat granite stone which has been heated on a wood fire, however a conventional stove can be used.