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Cucuzzara(Squash Bread with Tomatoes, Onions, & Peppers)

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Submitted by Spoiledkitty218

YIELD

4 loaves

PREP

10 min

COOK

60 min

READY

Ingredients

¾ 177
CUP ML OLIVE OIL
1 1
MEDIUM MEDIUM ONIONS
cut in slices as thin as possible
302.4
POUND G BUTTERNUT SQUASH
peeled & diced
1 1
EACH EACH SWEET RED BELL PEPPERS
roasted & cut into strips
4 115.6
OUNCES ML/G TOMATOES
peeled, seeded, diced
1 ½ 7.5
TEASPOONS ML YEAST, ACTIVE DRY
dried
1 ½ 355
CUPS ML WATER
warm
¾ 177
CUP ML DURUM BIGA *
7 1.7
CUPS L ALL-PURPOSE FLOUR
durum
1 15
TABLESPOON ML SALT
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 509g (18.0 oz)
Amount per Serving
Calories 1211 32% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1760mg 73%
Total Carbohydrate 60g 60%
Dietary Fiber 8g 30%
Sugars g
Protein 49g
Vitamin A 191% Vitamin C 90%
Calcium 8% Iron 63%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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