Cucuzzara (squash bread with tomatoes, onions, & peppers)
4 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Olive oil |
| 1 | medium | Onion, cut in slices as thin as possible |
| ⅔ | pounds | Butternut squash, peeled & diced |
| 1 | each | Red bell pepper, roasted & cut into strips |
| 4 | ounces | Tomatoes, peeled, seeded & diced |
| 1½ | teaspoon | Dried yeast |
| 1½ | cup | Warm water |
| 13/16 | cup | Durum flour biga |
| 7 | cups | Durum flour |
| 1 | tablespoon | Salt |
| Red pepper flakes, optional | ||
Directions
About 1 hour before you are ready to make the bread, warm ¼ 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.
Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 05-02-95