The cross…always has its way. It wins by defeating its opponent and imposing its will upon him. It always dominates. It never compromises, never dickers nor confers, never surrenders a point for the sake of peace. It cares not for peace; it cares only to end its opposition as fast as possible. With perfect knowledge of all this, Christ said, “If any man will come after me, let him deny himself, and take up his cross, and follow me.” So the cross not only brings Christ’s life to an end, it ends also the first life, the old life, of every one of His true followers. It destroys the old pattern, the Adam pattern, in the believer’s life, and brings it to an end. Then the God who raised Christ from the dead raises the believer and a new life begins. This, and nothing less, is true Christianity… We must do something about the cross, and one of two things only we can do – flee it or die upon it.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs		Breads, Hand made	1	Servings

INGREDIENTS

1	c	Water; less 3 T, approx 100F
1	tb	Sugar
1	tb	Yeast
1/4	tb	Salt; (optional)
1 1/2	tb	Oil; (veggie)
1		Egg; OR 1 T liquid lecithin
1/4	c	Honey
4	c	Flour; (4 to 6)

INSTRUCTIONS

one large loaf or two small
Mix warm water with sugar and yeast.  Let sit 5-10 minutes or until foamy.
Add salt, oil, egg, and honey, then beat.  Add (one cup at a time) flour,
when pliable (usually about 3- 3.5 cups of flour added), turn onto a
lightly floured surface and knead, while adding more flour (as necessary).
Knead no less than 10 minutes.  Place in greased bowl, and set in warm
place until double in bulk (usually 30-45 minutes).  Punch down dough, and
return, covered to warm place until double in bulk.  Punch down, and divide
into three or four pieces (I think its prettier with four), and roll the
pieces into long "snakes."  Braid the "snakes" and cover and place in warm
place until double in bulk (once again 30-45 minutes). Place in pre-warmed
oven - 325F / 165C, and bake 25-30 minutes or until bottom sounds "hallow."
This is the challah recipe I use every week, and I have never tasted one I
prefer.  It usually takes me around three hours from start to finish to
make, and is worth every minute of it.
>Ariella in Haifa <davidb@tx.technion.ac.il>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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