God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Be sure that you live not idly, but in some constant business of a lawful calling, so far as you have bodily strength. Idleness is a constant sin, and labour is a duty. Idleness is but the devil’s home for temptation, and for unprofitable, distracting musings. Labour profiteth others and ourselves; both soul and body need it. Six days must thou labour, and must not eat “The bread of idleness.” (Prov. 31:13-27.) God hath made it our duty, and will bless us in His appointed way. I have known grievous, despairing melancholy cured and turned into a life of godly cheerfulness, principally by setting upon constancy and diligence in the business of families and callings.
When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.
In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add
eggs and continue mixing until dough is smooth.
Add butter in 4 stages, working each piece into the dough before
adding more.
Continue mixing until dough is very elastic and clings to the
spoon. Cover with plastic and chill for six hours.
Unwrap the dough and cut it in half. Shape each half into a ball
and then work into a loaf with the palm of the hand. Place each loaf
into a clean loaf pan and let stand in a warm spot.
When the dough has become slightly puffy, deflate with hands.
Allow the dough to rise again, to the top of the pan.
Bake in a preheated 350 F oven for about 45 minutes, until the
dough pulls away from the sides of the pan and is golden brown.
Turn loaves out of the pans and let them cool on a wire rack.
(Only one loaf is used in this recipe.)
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel,
: San Francisco, CA
Pastry Chef: Jim Dodge
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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