Core Bread, pizza crust, rolls, etc
Well, I found a recipe for bread, that is core. Someone in the bootcamp buddies forum has posted it, and I tried it. It's wonderful and very filling. Just don't go overboard with it. You use almost a whole box of cream of wheat, and it would take you awhile to go through a whole box of cream of wheat, so keep that in mind before eating a bunch of this bread at one sitting.
You can also make it in your breadmaker using just the dough cycle, and use it as a pizza crust, or cinnamon rolls or someone even used it to make bagels with.
One thing, you need to use sugar, and not splenda to make the yeast rise correctly. Plus, 1 tsp sugar for 12 servings is not going to add any points to it.
Cream of Wheat Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups* (400 milliliters) water -- hand heat
2 teaspoons salt
4 cups (650 grams) Cream of Wheat (farina / semolina)
1 teaspoon sugar (POINTS negligible)
2 teaspoons yeast
Put all ingredients in breadmaker in order listed. Use Basic setting
for bread, and Medium or Dark setting for crust.
Makes 12 servings.
Italian Herb Bread
Add the following to a batch of the Cream of Wheat Bread:
1 1/2 teaspoons dried basil, crushed
1 1/2 teaspoons dried marjoram, crushed
1 1/2 teaspoons dried thyme, crushed
I just crumbled the dried herbs between my fingers. I added the herbs
as the next to the last step -- just before the yeast. It was not
added in at the beep, just in with the other ingredients.
. . . . . . . . . .
Hand-Made Directions:
--------------------
Simply mix all the dry ingredients together, add the water - add it
slowly because sometimes the cream of wheat absorbs it more than
others and you might not need all of it.
Knead for 10 minutes.
Divide into rolls, loaves etc. Cover and leave to rise in a warm
place until it has doubled in size.
For Bread Loaf, place in the middle of a preheated oven ( 230 C/ 450
F/gas mark 8) for 30 - 35 minutes loaves. Cool on a wire tray.
ROLLS:
(for my 24 rolls, I use 220 deg. C, 425 F for ~ 15 minutes)
egg glaze AFTER rising, just before baking (see below)
425 F (220 C) ~ 15 min
PRETZELS:
1 egg yolk, betean + enough water (hand heat) to = 400 ml
egg glaze + COARSE salt BEFORE rising (see below)
475 F (246 C) ~ 10 min
BREAD:
450 F (230 C) ~30-35 min
CINNAMON ROLLS:
egg glaze AFTER rising, just before baking (see below)
425 F (220 C) ~ 15 min
For the Cinnamon Rolls:
----------------------
Pat punched down dough into a rectangle. Lightly spray with butter-
flavored PAM.
Sprinkle with other *Filling ingredients: chopped fresh dates,
Splenda & cinnamon.
Starting with longer side, roll up forming a log. Slice log. (I did
12 slices with 1/2 the dough.) Place slices flat on sprayed baking
tray so that you are looking down at the pinwheels.
Cinnamon-Date Filling*
---------------------
butter-flavored PAM
fresh dates, chopped (I use scissors.) like Medjool with nothing
added)
Splenda
ground cinnamon
For both kinds of rolls:
-----------------------
Allow rolls to double in size in a warm draft-free place. (Allow an
hour for this.)
Preheat oven to 425 F. Brush with the **Egg Glaze just before baking.
Bake for 15 minutes.
EGG GLAZE** (optional, but makes the plain rolls golden colored)
---------
1 large egg
1 Tablespoon water
Combine with a fork.
Cinnamon Rolls: Spread ***Icing on the baked rolls.
Icing***
-----
1/2 (US) cup (120 ml) Splenda
1 Tablespoon skim milk
1/4 tsp. vanilla essence
FF cream cheese, as desired, optional (COUNT POINTS)
Combine ingredients. Recipe may be doubled.
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