Friday, August 26, 2016

Bread Machine Loaf with Farro

Farro, not pharoah. It's a grain, not an ancient ruler.

Yes, yes, yes, I'm still grinding different grains in my new grain mill. I just can't stop. I ordered MORE grains. But I bought the farro at the grocery store in the section where they sell rice and beans and quinoa. This stuff was meant for cooking as-is. Like you'd cook barley or rice.

But that doesn't mean you can't use it as flour.

Bwaaa haaa ha!

Since it's still a bit warm here, I tossed it into my bread machine. I know some people think a machine is cheating, but I cheat anyway, since most of the time I use my stand mixer or my food processor to knead my dough.

And it's not like a build a fire outside and bake the bread in a handmade brick oven. I use a machine - my oven - to bake the bread.

Yeah, the bread machine is easier and the bread isn't hand-formed into an interesting shape, and then slashed for dramatic effect (and better rising).

The resulting loaf is rectangular and has a hole in the bottom where the paddle gets baked into the dough. But it's good for sandwiches and toast and ... I don't have to stop what I'm doing when the dough needs my attention. I chuck all the ingredients into the machine, push buttons, and let the magic happen. And then I get some work done.

Trust me, there will be more artisan-like loaves again here. Just not today, mkay?

Bread Machine Loaf with Farro Flour

1 cup water
1 egg
1 tablespoon sugar
2 1/4 teaspoons Red Star active dry yeast (or any bread machine or instant yeast)
4 ounces farro flour (I used fresh-ground)
9 ounces bread flour
2 tablespoons butter
1 teaspoon salt

Put all the ingredients into your bread machine in the order suggested by the machine's manufacturer (some suggest that liquids go first, some suggest dry ingredients firs) and press the appropriate buttons.

When the bread is done, remove it from the machine and let it cool completely on a rack before slicing.