Cucuzzara (squash bread with tomatoes~ onions
Yield: 4 Loaves
Ingredients:
- 3/4 c Olive oil
- 1 md Onion cut in slices as thin -- as possible
- 2/3 lb Butternut squash peeled & -- diced
- 1 ea Red bell pepper roasted & -- cut into strips
- 4 oz Tomatoes peeled seeded & -- diced
- 1 1/2 ts Dried yeast
- 1 1/2 c Warm water
- 13/16 c Durum flour biga
- 7 c Durum flour
- 1 tb Salt
Instructions:
Red pepper flakes optional About 1 hour before you are ready to make the bread warm 1/4 c olive oil in a skillet & saute the onions over medium-low heat until they are soft but still slightly crunchy. Add the squash & pepper. Cover & cook for 20 minutes. Add the tomatoes & cook another 3 to 5 minutes. Cool. Stir the yeast into the water & let proof for 10 minutes. Add the biga & mix well. Add the rest of the olive oil. Stir in the cooked vegetables. Add the flour & salt slowly mixing until the dough comes together. Knead with wet hands until the dough is form velvet & elastic. Place dough in an oiled bowl cover & let rise until doubled about 3 hours. Divide the dough into 4 pieces & shape into long cylinders. Place on floured baking sheets cover & let rise until well doubled about an hour. Preheat the oven to 400F. Bake for 35 to 45 minutes until golden.
