It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Eggs, Fruits	Italian	A, B	1	Servings

INGREDIENTS

3/4	c	Water
1/3	c	Butter
1 1/2	lg	Eggs (6 T)
1/3	c	Sugar
3/4	ts	Salt
1 1/2	ts	Grated lemon zest
3	c	Bread flour
2 1/2	ts	Yeast
1/3	c	Golden raisins
1/3	c	Candied fruit

INSTRUCTIONS

REST
For 1 1/2 lb loaf or bakes in 2 lb coffee can or 2 1-lb cans
At beep or end of first knead add "rest" of the ingredients.
Bake on white bread cycle.
Bernard Clayton's Complete Book of Breads uses candied citron, a mix of
dark and light raisins, pine nuts and adds 1 T ground anise for a
traditional bread from Lombardy. Italians use it for Christmas, Easter,
weddings, christenings, and other special occasions. Posted to Digest
bread-bakers.v097.n028 by jaclyn@itexas.net (Jack Dickson) on Mar 31, 1997

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