Recipe: Cucuzzara (yeast bread using squash, tomatoes, onions and peppers)

CUCUZZARA
(squash bread with tomatoes, onions and peppers)

FOR THE VEGETABLE MIXTURE:
3/4 cup olive oil, divided use
1 medium onion, cut in slices as thin as possible
2/3 lb butternut squash, peeled and diced
1 red bell pepper, roasted, cut into strips
4 oz tomatoes, peeled, seeded and diced
FOR THE DOUGH:
1 1/2 tsp dried yeast
1 1/2 cups warm water
3/4 cup durum flour biga starter (see biga recipe)
7 cups durum flour
1 tbsp salt
Red pepper flakes, optional

TO PREPARE THE VEGETABLE MIXTURE:
About 1 hour before you are ready to make the bread, warm 1/4 cup olive oil in a skillet and saute the onion over medium-low heat until they are soft but still slightly crunchy. Add the squash and bell pepper. Cover and cook for 20 minutes. Add the tomatoes and cook another 3 to 5 minutes. Cool.

TO PREPARE THE BREAD:
Stir the yeast into the 1 1/2 cups warm water and let proof for 10 minutes.

Add the biga and mix well. Add the remaining 1/2 cup 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 (or cornmeal sprinkled) baking sheets, cover and let rise until well doubled, about an hour.

Preheat the oven to 400 degrees F.

Bake for 35 to 45 minutes, until golden.

From: MsSanta - 12-13-99