3/4 c Olive oil — diced
1 md Onion, cut in slices as thin 1 1/2 ts Dried yeast
— as possible 1 1/2 c Warm water
2/3 lb Butternut squash, peeled & 13/16 c Durum flour biga
— diced 7 c Durum flour
1 ea Red bell pepper, roasted & 1 tb Salt
— cut into strips Red pepper flakes, optional
4 oz Tomatoes, peeled, seeded &
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”
Yields
4 loaves
