Some people object to taking vows, but in the Bible you will find many great men of God directed by covenants, promises, vows and pledges. A carnal man refuses the discipline of such commitments. He says, “I want to be free. It is legalism.” There are many religious tramps in the world who will not be bound by anything. Now there are five vows I have in mind which we do well to make and keep. 1. Deal thoroughly with sin. 2. Never own anything- get rid of the sense of possessing. 3. Never defend yourself. 4. Never pass anything on about anybody else that will hurt him. 5. Never accept any glory. Remember that these five vows are not something you write in the back of your Bible and forget. They have got to be written in your own blood.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish	Breads, Usenet	4	Loaves

INGREDIENTS

3/4	oz	Yeast (3 packages)
3/4	c	Water, water
2	ts	Sugar
1/2	c	Sugar
1/2	c	Butter, melted
1	tb	Salt
1/4	c	Honey
2	c	Raisins
8		Eggs
9	c	Flour
2		Egg yolks
5	ts	Water

INSTRUCTIONS

GLAZE
Dissolve the yeast with the warm water and sugar.  Add the rest of the
sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at a
time, until it is hard to stir.
Turn out onto a well-floured counter and knead until smooth and blistery,
adding more flour as necessary (about 10-15 minutes). Put into greased
bowl, cover, and let rise until double, about 1 hr.
Punch down.  Separate into 4 sections and separate each section into 3 more
sections. Roll each piece out to the size of your cookie sheet. Braid 3
strands together and place on cookie sheet. Let rise until double (about 1
hour).
Mix egg yolks and water for glaze.  Spread on loaves. Bake in a preheated
oven at 350 degrees F. for 15-30 minutes until there is a golden crust.
  NOTES:
*  Jewish egg bread -- This is my family's version of Challah. It calls for
saffron, but I've never actually made it as such (Hey, I'm just a poor
college student, I can't afford saffron).
: Difficulty:  easy, if you know how to make bread
: Time:  20 minutes preparation, several hours rising, 30 minutes cooking
: Precision:  Raisins are to taste. Measure the rest of the ingredients.
: Jerry Godes
: Dartmouth College, Hanover, New Hampshire, USA
: jerryg@dartmouth.edu
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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