Traditional bakers are called “poder”, the name derived from the Portuguese word “padeiro” with “padaria” meaning bakery. Each village in Goa has its own bakers and breads are baked in the wood fire mud oven (known as "forn") set up in the back of their house. Though bread is one of the staple food all over India, it is baked in various shapes, sizes, textures and flavours in Goa.
Bol is a unique soft sweet bread and as large as a serving dish. Usually available on requests or certain days. Prepared with all-purpose flour, yeast, sugar, coconut, cardamom powder, ghee and salt. The dough is set aside to double in size, then shaped into big round discs, covered and kept to double in volume before baking. Enriched with coconut, bol is delicious, enjoyable for breakfast or at tea-time in the evening. Perfect for gift giving during a casual visit to family and friends. Easy and simple to make at home too.
This poderacho bol is different from the bol or Goan sweet coconut jaggery cake. The latter often referred as a wedding sweet, black in colour, with a distinct taste and appearance of half a coconut shell. Recipe for which can be found here.
Bol is a unique soft sweet bread and as large as a serving dish. Usually available on requests or certain days. Prepared with all-purpose flour, yeast, sugar, coconut, cardamom powder, ghee and salt. The dough is set aside to double in size, then shaped into big round discs, covered and kept to double in volume before baking. Enriched with coconut, bol is delicious, enjoyable for breakfast or at tea-time in the evening. Perfect for gift giving during a casual visit to family and friends. Easy and simple to make at home too.
This poderacho bol is different from the bol or Goan sweet coconut jaggery cake. The latter often referred as a wedding sweet, black in colour, with a distinct taste and appearance of half a coconut shell. Recipe for which can be found here.
Poderacho Bol
(Yields 4)
Ingredients:
2 cups all-purpose flour or maida
1 cup fresh grated coconut
2 1/4 teaspoons dry yeast
3/4 cup lukewarm water
6 teaspoons white granulated sugar
1/2 teaspoon cardamom powder
1 tablespoon ghee
1/2 teaspoon salt
Method:
Add the yeast to lukewarm water along with 1 teaspoon of sugar and set aside for 5 minutes to foam and froth.
Note: The water should be slightly warm to the touch not hot.
Sift the flour and salt in a bowl. Add the coconut, cardamom powder, ghee, balance 5 teaspoons of sugar and above yeast mixture. Form into a dough and knead for 5 minutes until soft. It should spring back when pressed with two fingers. Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until double in size, about an 1 hour.
Note: I usually place the bowl in the oven with the light on while the oven is off. The heat from the lamp expedites rising of the dough.
Line two baking sheets with parchment paper or silpat.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 4 equal smooth balls pressing the seam tight at the bottom. Using your fingers, flatten each ball into a 5-inch round disc. Gently transfer onto the prepared sheet. Continue with rest of the balls. Cover baking sheets and set aside to double in volume, about 30 to 40 minutes.
Preheat the oven to 375 F or 190 C.
Bake for 30 minutes or until golden brown. The aroma of fresh baked bread will fill the kitchen when ready. Carefully, remove bols from baking sheets and place onto a wire rack to cool.
Serve warm or at room temperature.
Note:
(Yields 4)
Ingredients:
2 cups all-purpose flour or maida
1 cup fresh grated coconut
2 1/4 teaspoons dry yeast
3/4 cup lukewarm water
6 teaspoons white granulated sugar
1/2 teaspoon cardamom powder
1 tablespoon ghee
1/2 teaspoon salt
Method:
Add the yeast to lukewarm water along with 1 teaspoon of sugar and set aside for 5 minutes to foam and froth.
Note: The water should be slightly warm to the touch not hot.
Sift the flour and salt in a bowl. Add the coconut, cardamom powder, ghee, balance 5 teaspoons of sugar and above yeast mixture. Form into a dough and knead for 5 minutes until soft. It should spring back when pressed with two fingers. Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until double in size, about an 1 hour.
Note: I usually place the bowl in the oven with the light on while the oven is off. The heat from the lamp expedites rising of the dough.
Line two baking sheets with parchment paper or silpat.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 4 equal smooth balls pressing the seam tight at the bottom. Using your fingers, flatten each ball into a 5-inch round disc. Gently transfer onto the prepared sheet. Continue with rest of the balls. Cover baking sheets and set aside to double in volume, about 30 to 40 minutes.
Preheat the oven to 375 F or 190 C.
Bake for 30 minutes or until golden brown. The aroma of fresh baked bread will fill the kitchen when ready. Carefully, remove bols from baking sheets and place onto a wire rack to cool.
Serve warm or at room temperature.
Note:
- No flour was used to shape dough into balls or when flattening them into discs.
- Bols were perfectly sweet. As desired, increase or decrease the amount of sugar.
