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:
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.
I think its core as long as this bread is not a red light food. Even if its made from core stuff, but you eat all of it in one sitting I would say don't count it as core. I look at all the baked items we have this way -- if I could eat it all, I won't count it. One thing I had made but I don't any more is the chocolate cake -- I ate one pan in about 3 days.
I say its core if you can control your portions and not eat it all until you blow up! JMO!
I believe I read on another site, that ww international's take on core is that if it is made from core ingredients, then it is core. They also state what Paula said about red light foods, so if you can't handle bread don't make it.
This controversy has been raging on other sites since 2004. There are some hard Core folks who don't think that any baked goods are Core even if they contain all Core ingredients. I do NOT agree with this philosophy and managed to lose 45 pounds eating recipes with all Core ingredients no matter what the final product was.
I think we have to each decide for ourselves. As Rhonda, Paula, and Sloan have said, if these products become redlight foods then we should avoid them. For me, avocado is a redlight food even though it is an acceptable Core food. For me it is DANGER!
We don't have Core police here on this board and I like it that way.
The old rules for ww core plan was no baked goods were core, even if all ingredients are core. The new ww core plan says that if it is made with all core ingredients, it is core. So, if you follow the core plan as it reads now, the bread is core. If you go by the old rules (which ww has revised them, so that is the plan I follow) than it would not be core.
If it is a red light food for you, or you sit there and eat the entire loaf in a day or two, this would not be something you should not make and not eat. It is made of all core ingredients, except for the 1 tsp sugar, which equates to zero points anyway, so the new ww rules would say it was core as long as it is not a red light food for you.
That's my take on it.
I am just happy to have something to make garlic toast with if I have pasta(still only having 1 slice) or once in a great while, a piece of toast. I would also like to try making a pizza crust, so I can have a few slices of pizza, using all core toppings.
I made the loaf, ate 1 slice and froze the rest. It will probably take me a month to eat the bread, as I am not eating it every day, only a slice a few times a week. I won't be going overboard on it and it is not a red light food for me.
Core Bread
