Seven benefits of books over preached sermons: 1. You may read an able preacher when you have but a mean one to hear. 2. Every congregation cannot hear the most judicious or powerful preachers, but every single person may read the books of the most powerful and judicious. 3. Preachers may be silenced or banished, when books may be at hand. 4. Books may be kept at a smaller charge than preachers. 5. We may choose books which treat that very subject which we desire to hear, but we cannot choose what subject the preacher shall treat. 6. Books may be at hand every day and hour, when we cannot have sermons but seldom, and at set times. 7. If sermons are forgotten, they are gone, but a book we may read over and over till we remember it; and if we forget it, may again peruse it at our leisure, or at our pleasure.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			12	Servings

INGREDIENTS

1		Egg
1/4	c	Water plus
1/2	c	Milk
4	tb	Sugar
2	ts	Dry yeast (mine goes from freezer to bread pan)
2 1/4	c	Bread flour
1	ts	Salt
4	tb	(1/2 stick) butter, melted

INSTRUCTIONS

This is my procedure; yours may differ:  Heat milk and water to 90 F in
microwave.  Add ingredients to bread pan in order shown. Drizzle melted
butter over flour.  If "raft" forms, break up with spatula.
Select KNEAD AND FIRST RISE cycle.
When dough is through first rise, form rolls one of the following ways,
dusting the work surface with a bit of flour if necessary. Place formed
rolls on greased baking sheet.  Cover with plastic wrap and let rise until
doubled in size.  Tops can be glazed with a wash of egg and a bit of water,
but it isn't really necessary.
Preheat oven to 400 F.  When rolls are put in, turn oven down to 350 F.
Bake for 10 to 20 minutes until rolls are light brown.
Butterhorns and Crescents:  Divide the dough into 2 pieces.  Roll each into
an 8-inch circle.  With a pizza cutter or knife, cut each circle into 6
wedges.  Roll up wedge toward the point, pulling and stretching the dough
slightly as you roll.  Place on baking sheet with point underneath. For
Crescents, curve roll into a crescent shape.
Bowknots and Rosettes:  Divide the dough into 2 pieces.  Roll each into a
thick rope and cut into 6 equal pieces.  Roll each of the 12 pieces into a
slender 8-inch rope.  For a Bowknot, tie each into a knot. For a Rosette,
bring one end up and through the center of the knot, bringing the other end
over the side and under. Press end to the baking sheet to keep them from
untying.
Note:  Can also make Parker House, cloverleaf, fan-tan, and pan
rolls.  See Bernard Clayton, _The Complete Book of Breads_
or other reference.
Posted to Digest bread-bakers.v096.n052
Date: Wed, 30 Oct 1996 12:37:00 -0500
From: bob.stedfeld@pcohio.com (Bob Stedfeld)

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