Claims to special divine revelations are not so much a sign of super-spirituality as they are of evangelical or pietistic megalomania. The days of prophets and apostles, genuine agents of revelation, are past. Such claims today are spurious and exceedingly dangerous. To cloak one’s desires, hunches, or opinions in such claims is to make use of a godless form of persuasion. What does one say to the person who claims, “The Lord told me to do this?” To use such devices is to place oneself above criticism by bathing one's opinions in divine sanction.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

1	pk	Active dry yeast; (or 1 cake compressed yeast)
2	tb	Sugar
1 1/2	c	Warm water**
		About 5 cups all purpose flour
2	ts	Salt
2		Whole eggs
2	tb	Oil
1		Egg yolk
2	tb	Poppy seeds; (optional)

INSTRUCTIONS

(Jewish Sabbath or Holiday Twist Bread)
Combine yeast, sugar, and 1/4 cup water. (** 105F - 115F for dry yeast OR
80F - 90F for compressed yeast) Let stand 5 minutes. Sift flour & salt into
large bowl. Make a well in the center. Drop in 2 eggs, oil, remaining warm
water, and finally - yeast mixture. Work the liquids into the flour. Knead
on a floured board until dough is smooth and elastic. Place in a bowl,
brush top with oil, cover with a towel, and let stand in a warm place to
rise for 1 hour. Punch down, cover, and let rise again until double in
bulk. Divide dough into 3 equal parts. With lightly floured hands, roll
dough into 3 strips of even length. Braid these and place them on a greased
cookie sheet. Cover, and let rise until double in bulk. Brush gently with
egg yolk, and sprinkle with poppy seeds if desired. Bake at 375F for 45-50
minutes, or till golden brown. This recipe makes 1 very large loaf, or 2
smaller loaves. It can also be used as a pan loaf or for rolls instead of a
twisted loaf. "Woman's Day Encyclopedia of Cookery", Fawcett Publications,
1966, Vol. 6, pg. 992
Posted to Bakery-Shoppe Digest by "popette" <popette@mail.twd.net> on Feb
7, 1998

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