A good preacher should have these qualities and virtues: 1. He should teach systematically. 2. He should have a ready wit. 3. He should be eloquent. 4. He should have a good voice. 5. He should have a good memory. 6. He should know when to stop. 7. He should be sure of his doctrine. 8. He should go out and grapple with body and blood, wealth and honor, in the world. 9. He should let himself be mocked and jeered at by everybody.

Martin Luther

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!”