Inclusivism is the view that people actually appropriate God’s gift of salvation only on the basis of Jesus Christ’s atoning work, but that the sinner need not explicitly believe the gospel in order to actually receive this salvation. Inclusivism teaches that Christianity is the only true religion (including the belief that Christ is the only Savior of men), but that this salvation could be made available through means other than explicit faith in Christ. The inclusivist believes that adherents of other religions and even atheists can be saved by responding to God’s revelation in creation or through the elements of truth contained within their non-Christian religion.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Breads & ro, Breakfast	12	Servings

INGREDIENTS

1	pk	Active dry yeast
1/3	c	Warm water (105 to 115)
2 1/2	c	Flour
1	c	Whole wheat flour
1/4	c	Brown sugar; packed
1/2	ts	Salt
1/2	ts	Ground nutmeg or cardamom
1/2	c	Cold butter
2		Eggs; beaten
1/2	c	Milk
1/2	ts	Almond extract
1/2	c	Ground almonds
3	tb	Brown sugar
2	tb	Sugar
1/2	ts	Allspice or cardamom
2	tb	Butter; melted
		Milk; optional
		Coarse sugar; optional

INSTRUCTIONS

In a small mixing bowl soften yeast in warm water; set aside.  In a large
mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar,
salt, and the 1/2 teaspoon nutmeg (or cardomom).  Cut in the cold butter
until mixture resembles fine crumbs.  Stir in the softened yeast, eggs,
milk and almond extract until combined. Cover and refrigerate for 1 to 2
hours or until dough is easy to handle.
For filling:  Stir together ground almonds, 3 tablespoons brown sugar,
sugar, and 1/2 teaspoon allspice (or cardomom); set aside.
Turn dough out onto a lightly floured surface; divide into 3 portions.
Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out
each piece of dough to a 10" circle. Place one circle on a 12" pizza pan or
a large baking sheet lined with greased foil. Brush with half of the melted
butter.  Sprinkle with half of the filling.  Cover with another circle of
dough.  Brush with remaining butter; sprinkle with remaining filling.  Top
with the last dough circle.
With kitchen shears or a sharp knife, cut the stack of dough into 12
wedges, cutting to within 1" of the center. Carefully lift each wedge and
turn over twice to create a twist in each piece. Cover with plastic wrap
and chill for 2 to 24 hours before baking.
Let stand at room temperature for 20 minutes before baking.  If desired,
brush with milk; sprinkle with coarse sugar.  Bake in a 350 oven for 30 to
35 minutes or until bread sounds hollow when tapped. Cool slightly on foil
on a rack. Serve warm. To serve, transfer bread to a serving platter; cut
into wedges.
Posted to FOODWINE Digest  4 October 96
Date:    Fri, 4 Oct 1996 18:13:43 -0400
From:    Laura Hunter <LHunter722@AOL.COM>

A Message from our Provider:

“Do you only BELIEVE in God? How about loving him!”