Cucuzzara (squash Bread With Tomatoes, Onions, & Peppers) Recipe
Yield: 4 loavesRecipe by luhu.jp
Ingredients:
3/4 cup: Olive oil,
-- diced,
1 medium: Onion, cut in slices as thin 1 1/2 ts Dried yeast, as possible 1 1/2 c Warm water
2/3 lbs: Butternut squash, peeled &
13/16 cup: Durum flour biga,
-- diced,
7 cup: Durum flour,
1 each: Red bell pepper, roasted &
1 tbsp: Salt,
-- cut into strips,
Red pepper flakes, optional
4 ounce: Tomatoes, peeled, seeded &
Directions:
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.
Carol Field, "Italy in Small Bites"
Submitted By MARK SATTERLY On 05-02-95
Source from luhu.jp
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
Source from luhu.jp