Cucuzzara (squash bread with tomatoes, onions

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 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.

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