Cucuzzara(Squash Bread with Tomatoes, Onions, & Peppers)
Yield
4 loavesPrep
10 minCook
60 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup | olive oil |
|
| 1 | medium |
onions
cut in slices as thin as possible |
|
| ⅔ | pound |
butternut squash
peeled & diced |
|
| 1 | each |
sweet red bell peppers
roasted & cut into strips |
|
| 4 | ounces |
tomatoes
peeled, seeded, diced |
|
| 1 ½ | teaspoons |
yeast, active dry
dried |
|
| 1 ½ | cups |
water
warm |
|
| ¾ | cup | durum biga | * |
| 7 | cups |
all-purpose flour
durum |
|
| 1 | tablespoon | salt |
|
| 1 | x |
red pepper flakes
optional |
*
|
Directions
About 1 hour before you are ready to make the bread, warm ¼ cup olive oil in a skillet and sauté the onions over medium-low heat until they are soft but still slightly crunchy.
Add the squash and pepper. Cover and cook for 20 minutes.
Add the tomatoes and cook another 3 to 5 minutes. Cool.
Stir the yeast into the water and let proof for 10 minutes.
Add the biga and mix well.
Add the rest of the olive oil. Stir in the cooked vegetables.
Add the flour and salt slowly, mixing until the dough comes together.
Knead with wet hands until the dough is form, velvet and elastic.
Place dough in an oiled bowl, cover and let rise until doubled, about 3 hours.
Divide the dough into 4 pieces and; shape into long cylinders.
Place on floured baking sheets, cover and let rise until well doubled, about an hour.
Preheat the oven to 400℉ (200℃).
Bake for 35 to 45 minutes, until golden.
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