Sadly, many evangelical churches today deny in practice the sufficiency of God’s grace for all of life’s problems, supplementing it with the humanistic theories of psychology. The idea that the grace of God is sufficient for even the most serious issues believers may face is derided as antiquated, simplistic, and naïve, like putting a Band-Aid on a broken leg. It is suggested by so-called Christian psychologists that divine grace may be sufficient for solving shallow problems, but deeper issues require therapy.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Dutch	Breads	12	Servings

INGREDIENTS

4 1/2	c	All-purpose flour; approximately
1	pk	Active dry yeast
1 1/2	c	Warm water; (120x to 130x)
1/4	c	Sugar

INSTRUCTIONS

Combine 2 cups of the flour and the yeast. Add warm water, 3 tbsp of the
sugar, and 1 tsp of salt. Beat with an electric mixer on low speed for 30
seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using
a spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough reamining flour to
make a moderately stiff dough that is smooth and elastic (6-8 min total).
Cover; let rest 10 min. Working quickly, divide dough into 12 portions.
***Shape each into a smooth ball. Punch a hole in the center of each ball.
Pull dough gently to make a 2" hole, keeping bagel uniformly shaped.***
Place on a greased baking sheet. Cover; let rise 20 min.
Broil raised bagels about 5" from heat for 3-4 min, turning once (tops
should not brown). Meanwhile, in a 12" skillet or 4 1/2 qt. Dutch oven
bring 6 cups water and remaining 1 tbsp sugar to boiling. Reduce heat and
simmer bagels, four or five at a time, for 7 min, turning once. Drain on
paper towels. Place on well-greased baking sheet. Bake at 375x for 25 to 30
min ortill tops are golden brown.
Makes 12 bagels.
VARIATIONS
LIGHT RYE BAGELS: Stir 1 tsp caraway seed in with the yeast. Substitute 1
1/2 cups rye flour for 1 1/2 cups of the stirred-in flour.
HERB BAGELS: Stir 1 1/2 tsp dried basil, crushed; 1 1/2 tsp dried dillweed;
or 1-1 1/2 tsp garlic powder in with the yeast.
ONION BAGELS: Stir 2 tbsp dried minced onion and, if desired, 2 tbsp cooked
bacon pieces into the flour with the yeast.
WHOLE WHEAT BAGELS: Substitute 1 1/2 cups whole wheat flour for 1 1/2 cups
of the stirred-in flour. Add 3/4 cup of raisins if desired.
NOTES : ** I prefer to roll the dough in a rope and wrap it around my hand
to form the bagels.
Posted to Bakery-Shoppe Digest V1 #495 by Rhonda <layla696@ix.netcom.com>
on Jan 8, 1998

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