I know bread is kind of the antichrist of slimming world, but sometimes the craving hits and I'd rather have some homemade and know what went into it than buy all the chemically softened, preserved and altered stuff that I can't really syn properly. I can't find another thread for something like this so I thought I'd start one.
So does anyone have any breadmaker recipes for slimming world with reasonable syn values that are nice as a treat now and again?
I found this one (which I haven't yet tried) for croissants. I've altered it a little and will do it today and let you know how it turns out later on
1/2 tsp yeast (0.5 syn)
300g strong white flour (54 syns)
1 tsp sweetener
25g flora extra light (2.5 syns)
1/2 tsp salt
1 egg
150ml water
Add all the above to a bread maker and put on a basic dough setting.
When complete, roll out the dough and dot the top third with flora extra light (I'm allowing another 12.5g for this).
Fold the bottom third up to meet the top third, then fold the top third down to the bottom (like a trifold letter). Cover and chill for 30 mins.
Roll out and repeat the process with the flora extra light, folding and chilling.
Divide into four, then divide each square into triangles. Roll out to make each triangle larger, then begin rolling from the wide end, leaving the narrow end folded over the top and bend into a croissant shape around the point of the triangle. Prove in the oven at 40C for 20 mins or until they have doubled in size. Brush with beaten egg, then cook for 15 minutes at 220C until browned.
Makes 8 croissants and unless I'm mistaken, they would be 7.5 syns each.
So does anyone have any breadmaker recipes for slimming world with reasonable syn values that are nice as a treat now and again?
I found this one (which I haven't yet tried) for croissants. I've altered it a little and will do it today and let you know how it turns out later on
1/2 tsp yeast (0.5 syn)
300g strong white flour (54 syns)
1 tsp sweetener
25g flora extra light (2.5 syns)
1/2 tsp salt
1 egg
150ml water
Add all the above to a bread maker and put on a basic dough setting.
When complete, roll out the dough and dot the top third with flora extra light (I'm allowing another 12.5g for this).
Fold the bottom third up to meet the top third, then fold the top third down to the bottom (like a trifold letter). Cover and chill for 30 mins.
Roll out and repeat the process with the flora extra light, folding and chilling.
Divide into four, then divide each square into triangles. Roll out to make each triangle larger, then begin rolling from the wide end, leaving the narrow end folded over the top and bend into a croissant shape around the point of the triangle. Prove in the oven at 40C for 20 mins or until they have doubled in size. Brush with beaten egg, then cook for 15 minutes at 220C until browned.
Makes 8 croissants and unless I'm mistaken, they would be 7.5 syns each.
