The Hebrew word translated wine in Genesis 14:18 is “yayin.” This word is used over 130 times in the Hebrew Bible to mean fermented wine, not grape juice. Alcohol is advised for medicinal purposes. Paul told Timothy, “No longer drink water exclusively, but use a little wine for the sake of your stomach and your frequent ailments” (cf. Pro. 31:6; Mk. 15:23; Lk. 10:34). Wine was used in the Old Testament ceremonies of worship (Ex. 29:40; Lev. 23:13; Num. 15:5). Wine is described positively in the Bible (Gen. 27:28; Psm. 104:15; Psm. 104:14-15; Pro. 3:10; Ecc. 9:7; Jo. 2:24). Water needed to be purified in the biblical times so wine was added to it. And although the alcohol content was less than today, it was still considered wine and still commonly consumed by the people. I believe Jesus drank this wine (Mt. 11:18-19), made a better wine during His first miracle at Cana (John 2:1-11) and used wine when He instituted the Lord’s Supper (Mt. 26:29). Yes, people like Daniel (Dan. 1:8) made a choice to abstain. Others like the Nazirites (Num. 6:3; Lk. 1:5) and the Levites (Lev. 10:9) were commanded to go without alcohol. Kings are advised to avoid it (Pr. 31:4-5). Yet I do not believe Scripture necessarily forbids a Christian from drinking alcohol. Consuming alcohol may be a sin. But I believe to declare that drinking alcohol is always a sin is a legalistic addition and should be avoided. We are free to abstain from alcohol. I personally think that’s the best position. But we are not free to condemn those who choose to drink in moderation as being either sinful or less spiritual.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Breads	1	Servings

INGREDIENTS

1 1/2		To 1 3/4 cups unsifted all-purpose
		Flour
1	pk	Rapid-rising dry yeast
1/2	ts	Salt
2/3	c	Very warm water (120 degrees to
130		Degrees F)
1/2	c	Olive oil
1	tb	Honey
1	tb	Butter
1	lg	Golden delicious or other
		Sweet firm apple, peeled, cored,
		And cut into 1/4-inch thick slices
1/4	ts	Coarse (kosher) salt
		(optional)

INSTRUCTIONS

Sweet apples and salty bread provide an intriguing contrast in taste. To
ensure that the hearth bread remains light and crisp, keep the dough soft:
Don't work in too much flour and knead it gently.
Makes 1 loaf (6 servings)
1. In large bowl of heavy-duty electric mixer, combine 1 1/2 cups flour,
the yeast, and salt. Slowly beat in water, 1/4 cup olive oil, and the
honey; vigorously beat mixture 10 minutes. Cover bowl with clean cloth and
let dough rise in warm place, away from drafts, 40 minutes.
2. Meanwhile, in a large skillet, melt butter. Add apple slices and saute'
until very lightly browned; set aside.
3. After dough has risen 40 minutes, turn out onto floured surface. Gently
knead in as much of remaining 1/4 cup flour as necessary to form a very
soft dough - about 1 minute. Gently work apple slices into the dough.
4. Lightly oil large baking sheet. With floured fingers, shape dough into a
9 inch round on oiled sheet. Cover with clean cloth and let rise in warm
place, away from drafts, until double in size - about 30 minutes.
5. Heat oven to 400 degrees F. With pastry brush, coat top of dough round
with 2 tablespoons olive oil; sprinkle with coarse salt, if desired. Bake
15 to 20 minutes or until hearth bread is browned.
6. Drizzle hearth bread with remaining 2 tablespoons olive oil and serve
warm.
Nutritional information per serving - protein: 4 grams; fat: 20 grams;
carbohydrate: 34 grams; fiber: 2 grams; sodium: 195 milligrams;
cholesterol: 5 milligrams; calories: 335.
From: Country Living, September, 1992.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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