We need to draw our assurance from faith in the facts of Scripture and not from our works. Works or the biblical changes that occur in our lives as a result of the grace of God can confirm the reality of our life with God. We must be ever so careful, however, in making such subjective ground the basis of our assurance, for when a believer is out of fellowship he or she can have the appearance of an unbeliever especially if the condition lasts for any length of time.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Eggs		Yeast, Breads	1	Servings

INGREDIENTS

1	pk	Dry yeast
1	c	Warm water –105° to 115°
3	tb	Sugar
2	tb	Shortening
1		Egg
1/2	ts	Salt

INSTRUCTIONS

3 1/2 c c  all-purpose flour; up to 3
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Add sugar, shortening, egg, salt, and half of flour; beat at low speed of
an electric mixer until smooth. Gradually stir in enough remaining flour to
make a soft dough.
Place dough in a well-greased bowl, turning to grease top. Cover and let
rise in a warm place (85°F), free from drafts, 1 hour or until doubled in
bulk, or cover and refrigerate up to 5 days. (If refrigerated, let return
to room temperature before proceeding.)
Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5
times. Shape and bake as directed.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998

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