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