var _sf_startpt=(new Date()).getTime() Cranberry Farro Quick Bread | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes Oct 30, 2013 Cranberry Farro Quick Bread Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread, developed by Leah Koenig. BreadBreakfast/BrunchBreadFruitAmericanChristmasEasterThanksgivingFallSpringWinterBakeEasyRecipes 2 Reviews var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email Enlarge Credit: Anna Stockwell MAKES ONE LOAF
INGREDIENTS1¼ cup buttermilk ¾ cup cooked farro 1½ cup flour 1½ tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt ½ cup dried cranberries or cherries ¼ cup honey ¼ cup packed brown sugar 6 tbsp. unsalted butter, melted 2 eggs
INSTRUCTIONS1. Preheat the oven to 350 degrees; grease and lightly flour a loaf pan. In a larger bowl stir together the buttermilk and cooked farro; set aside.
2. In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Fold in cranberries and set aside.
3. Add honey, brown sugar, butter and eggs to buttermilk mixture and mix well to combine. Stir in the dry ingredients in two batches, mixing until just incorporated (do not over mix). Pour batter into prepared loaf pan and bake until browned on top, and a toothpick inserted into the center comes out clean, approximately 1 hour.
4. Remove bread and allow to cool slightly on a wire rack, about 15 minutes. Then turn out the loaf onto the rack to cool completely before slicing. var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email More from Saveur.com Root Vegetables 25 Raspberry Recipes Classic French Recipes Buttery Shortbread Recipes Bell Pepper Recipes Related Links Recipes Farro Risotto Articles One Ingredient, Many Ways: Farro Ratings & Reviews (2) by brockton on 2012-12-08
First, the Saveur recipe does not discuss how to cook the farro. From other cooking sources I did find recipes for cooking farro, which requires soaking the farro for eight (8) hours, then cooking the farro for two (2) hour. Resuming the Saveur recipe with the now cooked farro, I followed the recipe and baked the loaves for one (1) hour, only to find the inserted toothpick did not come out clean. I bake the loaves for another twenty (20) minutes. Inserted toothpick again did not come out clean. Another twenty (20) minutes. Repeat with another twenty (20) minutes. The top and edges of the loaves are not quite brown, but not burned. I removed the loaves from the oven; let them cool in the loaf pans for 45 minutes. Once cool to the touch, I rolled the loaves onto the cooling rack for another 30 minutes. Now an hour after the loaves are out of the oven and cooled, I sliced one loaf and discovered the center is still soft and gooey. This was very disappointing. A lot of time and the end product is unsatisfactory.
by TMW925 on 2013-05-12
Dear Brockton, I wonder if your cooked farro was more thoroughly hydrated than expected. I cook mine just like rice (it takes a few more minutes) and it comes out pretty much like rice ... with all the soaking plus hours of cooking, I wonder if yours was much softer/wetter. Certainly, best wishes for good success next time around!
Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?
No comments:
Post a Comment