We all know there is a fine line between faith and foolishness. Prudence would dictate that in most circumstances the church should build what it knows it could afford and not build solely on potentially misplaced faith. I realize this statement may not sit well with some readers, but too often we all (not just churches in building programs) plan first and pray later; we ask God to bless our mess, which is pure presumption on our part. If the church is building God’s vision in His timing, then moving in faith is not misplaced. If the church is moving forward with any other vision or timing, then there is no valid basis for faith.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
	English	Cakes, English	1	Cake

INGREDIENTS

1 1/2	lb	Strong flour
1/2	ts	Salt
2	ts	Mixed spice
1/2	oz	Yeast
2	ts	Sugar
3/4	pt	Warm water
6	oz	Lard
6	oz	Currants

INSTRUCTIONS

This currant bread was eaten by farmworkers in the fields at teatime.
Sift the flour, salt and spice together. Cream the yeast and sugar together
with a little of the wazer ana aliow to sponge. Rub the lard into the
flour, make a well in the centre and add the yeast rnixture. Stir in the
remaining water to form a smooth dough. Turn out on a lightly floured
surface and knead thorouhly. Cover and leave to rise in a warm place untzl
the dough has doubled its bulk. Knead again, adding the currants so that
they are well distributed in the douh. Divide the dough into two lightly
greased 1 lb. loaf tins. Cover and leave to prove in a warm place. Set oven
to 400/F or Mark 6; when the dough has risen to about l inch above the top
of the tins bake for 45 minutes.While still warm brush the tops of the
loaves with a little water or milk to give a slight sheen. Serve plain or
spread with butter.
Posted to MM-Recipes Digest V4 #270 by "ray.watson"
<ray.watson@ukonline.co.uk> on Tue, 1 Oct 1996.

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