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  1. This discussion also helped me out. I worked very hard on my latest loaf to cut it really thin 1/4 of an inch is about as thin as I could get it. I had not really worked hard to get real thin slices last time (as it was core and I was not real worried about it). Thanks for the pointers and objective discussion. Rebecca
  2. I made the bread pudding with the cream of wheat bread today (I like mine with peaches though). After all the discussion about the bread I worked really hard to cut it very thin. The pieces that did not work out well (not even 1/2 a slice, little corners and such) were what I used in the bread pudding. It tasted about the same as when it was made with regular bread. It was pretty yummy. It will be nice to have a core option for that recipe. Thanks again Rebecca
  3. I cut mine in half. One slice about 1/4 to 1/2 an inch thick (as thin as I can slice it). A sandwich with 2 slices of bread machine bread would be huge. I will try cutting it after toasting to get it even thinner. Good points Judy I guess I need to start posting on the core board, I have been more of a reader and lurker. But I do visit this board every day. Rebecca
  4. Thanks for responding WWCarol , you are really a wonderful source of core information (even when you did not know you were the source). I really figured that the bread thing was because no flour was core, and they were saying for awhile that baked core goods (made with legit core ingredients) were not core. The bread is not like real bread, not fluffy or light, it is very dense and a bit dry. Kind of like your hockey pucks versus scones. It holds my soy cheese and Canadian bacon in a sandwich but it is way more filling than the whole wheat bread I normally buy. It is actually less like real bread than the core corn bread is like the real thing. I also follow a personal rule that I had read on the core board awhile back. Someone on there had suggested keeping the baked core goods to one serving a day (with exceptions for days that are crazy and a core baked item is the alternative to some very non core junk). I have to give you one of many kudos , your baked oatmeal recipe is the best tasting and has great texture. It is the one I am telling folks to try (I always post it as WW Carol's best baked oatmeal with a link to it here). It is the best and very versatile (I change up the fruit I add each time). The funny thing is when I was on my camping trip I ate the bread once or twice a day and lost more that week than this week where I did not eat it at all . Thanks again for responding (and for Judy's response as well). Rebecca
  5. I always thought the no bread is core rule was part of the baked goods rule that they had before they revised the quiz. I have been trying to find the rule online (post quiz change). I will admit that it is more dense and should be used in moderation. It does not trigger me, I threw away half the loaf because I did not eat it before it got moldy (freezing some next time). To me the cream of wheat bread does not seem that different than the baked oatmeal which is cakeish, core corn bread, pumpkin core cookies, polenta pizza crust, WW noodle pizza crust, polenta cake or oatmeal scones. It does have the teaspoon of sugar but the points for that over the servings are zero. The cream of wheat is not altered (like blending oatmeal, which I know is a big no no). Core + core = core unless it is a trigger or slows down the weight loss (which is more of a personal weight issue) is how I had read the quiz. Here in Alaska I can not get light muffins or bread (where 2 slices or one muffin is one point). I hate wasting 2 points on bread for a sandwich. I had a camping trip where I was going to need bread for lunches and I was ready to try making herb based savory version of oat scones, then the cream of wheat bread recipe popped up. WWCarol, I have been reading your posts for the last year (maybe longer, I did also read all the old posts in the core boards as well). You and the other gals on the Core board were the reason I switched to core. I do value your opinion on things, you guys are my ultimate source of information. But I really think that the recipe is core since all the ingredients are core (and not altered to make them not core) plus zero for the sugar. I like that the core program is more of a lifestyle program. I like that I can eat this way for the long haul and maintain. I have a long way to go, and yes I loose slow (I have a thyroid deficiency). I know that cutting out the baked goods would speed things up, but then I would feel deprived and go gonzo on other stuff. With the occasional serving of baked items (bread, baked oatmeal, ect) I can do this for a long time and enjoy it while loosing weight. Sorry for the book, it was just so unexpected since I have seen your posts of core+core=core (everything in it is core). The name is just name, it is the ingredients and how I deal with the finished product that make the final cut of core or not to me. WW Carol you are one of my core idols and when you were gone for your new house thing I really missed your posts. I lurk and don’t post but research and read a lot to form my program. Rebecca
  6. Yeah, that is the bread pudding recipe. One slice or even half a slice of the size my bread maker makes would probably work great in it. I have to make more cream of wheat bread before I can try it. But I think the bread pudding would taste good even if it got more cream of wheatish versus breadish that it would taste good. I put cream of wheat in stuff I bake to soak up excess liquid and it is always tasty. I have used peaches or blueberries in the bread pudding and they were both really good (I liked the peaches better because they are even sweeter). Fresh cherrys would be yummy as well. Thanks Rebecca
  7. Thanks, knowing it can be frozen and not fall apart is wonderful. I could not get through the whole loaf before it stated showing some green spots (took like 5 days, which for home made bread out on the counter is not bad). I was thinking about making that bread pudding recipe with it (to see how it did). There is one on this board that I loved with my 2 points for 2 slices bread, I am hoping it would taste good. I think it would. You had posted it on the yahoo group, right? I appreciate it so much, and just had to share it with the folks here. So much of what I cook is from here now. Thanks Rebecca:salut
  8. Do you know if this bread will freeze well? It sounds like you make this on a regular basis, so I though you might know? Thanks Rebecca
  9. Thanks for the pictures. The bread is really good, I am going to use it to make pizza crust sometime too. It is so amazing how good the bread is considering it is cream of wheat and no flour. Rebecca
  10. This came in an email yahoo group, apparently from the UK WW core board. The gal who posted it said it was not her recipe and it is not mine either. But it is really good tasting (dense and chewy, with a good flavor) and easy to make with the bread maker (instructions for hand made are also below). 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. - - - - - - - - - - - - - - - - - - - NOTES: * WW's Statement on "Coreness" of Baked Goods the core quiz from ww: Foods such as ice cream, cakes, cookies and muffins are not included on the Core Plan in our materials and on our website due to their abuse potential. However, we want to make our Food Plans livable for our members. If you wish to makes items that are generally considered trigger foods (such as ice cream) using all Core ingredients, and you do not have a problem with your weight loss, then you may feel free to make any food you wish using ingredients from the Core Foods List. If you are experiencing a slow-down in your weight loss, you may want to evaluate the kinds of foods you are creating using Core Food ingredients. . . . . . . . . . . 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 220 C. 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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