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Ingredientes
- 3/4 c. Extra virgin olive oil
- 1 med Onion, cut in slices as thin as possible
- 2/3 lb Butternut squash, peeled & diced
- 1 x Red bell pepper, roasted & cut into strips
- 4 ounce Tomatoes, peeled, seeded & diced
- 1 1/2 tsp Dry yeast
- 1 1/2 c. Hot water
- 813/1000 c. Durum flour biga
- 7 c. Durum flour
- 1 Tbsp. Salt Red pepper flakes, optional
Direcciones
- About 1 hour before you are ready to make the bread, hot 1/4 c extra virgin olive oil in a skillet & saute/fry the onions over medium-low heat till they are soft but still slightly crunchy. Add in the squash & pepper. Cover & cook for 20 min. Add in the tomatoes & cook another 3 to 5 min. Cold. Stir the yeast into the water & let proof for 10 min. Add in the biga & mix well.
- Add in the rest of the extra virgin olive oil. Stir in the cooked vegetables. Add in the flour & salt slowly, mixing till the dough comes together. Knead with wet hands till the dough is form, velvet & elastic. Place dough in an oiled bowl, cover & let rise till doubled, about 3 hrs. Divide the dough into 4 pcs & shape into long cylinders. Place on floured baking sheets, cover & let rise till well doubled, about an hour. Preheat the oven to 400F. Bake for 35 to 45 min, till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 413 | |
| Calories from Fat 360 | 87% |
| Total Fat 40.78g | 51% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1755mg | 73% |
| Potassium 403mg | 12% |
| Total Carbs 12.79g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.15g | 3% |
| Protein 1.95g | 3% |
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