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The writings of the Apocrypha should not be regarded as part of Scripture: 1. they do not claim for themselves the same kind of authority as the Old Testament writings; 2. they were not regarded as God’s words by the Jewish people from whom they originated; 3. they were not considered to be Scripture by Jesus or the New Testament authors; and 4. they contain teachings inconsistent with the rest of the Bible. We must conclude that they are merely human words, not God-breathed words like the words of Scripture. They do have value for historical and linguistic research, and they contain a number of helpful stories about the courage and faith of many Jews during the period after the Old Testament ends, but they have never been part of the Old Testament canon, and they should not be thought of as part of the Bible. Therefore, they have no binding authority for the thought or life of Christians today.
Wayne Grudem
Beer-Cheese Bread
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy, Eggs, Grains
Breads, Hand made
16
Servings
INGREDIENTS
2
tb
Sugar
1
pk
Dry Yeast
1/2
c
Warm Beer; (105-115 Deg F)
2 1/2
c
Bread flour
1
c
Cheddar Cheese; Extra Sharp, Shred
1/3
c
Nonfat Dry Milk Powder
3/4
ts
Salt
1/2
ts
Dry mustard
1/4
ts
Ground red pepper
1
Egg; beaten
1
Egg white; lightly beaten
1
ts
Sesame seeds; toasted
Iron 0.7mg; Sodium 175mg; Calcium 90mg
INSTRUCTIONS
I picked up a recipe for Beer-Cheese Bread at my local Publix Supermarket
while shopping for bread making supplies. The recipe, according to the
recipe card, is courtesy of Cooking Light Magazine. The bread was a hit
with my family. It went well with spaghetti and red wine. Rather than
follow the recipe's procedure exactly, I used the dough cycle on Regal my
bread machine and got excellent results.
Dissolve sugar and yeast in warm beer in a large bowl; let stand 5 minutes.
Stir in 2 1/4 cups flour and next six ingredients to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a
time, to prevent dough from sticking to hands. Divide dough in half, and
shape each portion into a 6-inch round loaf. Place loaves 4 inches apart
on a large baking sheet coated with cooking spray. Brush tops of dough with
egg white and sprinkle with sesame seeds. Make 1/8-inch-deep cuts in a
lattice design across tops of loaves. Let rise in a warm place (85'F),
free from drafts, 1 hour and 15 minutes or until doubled in bulk. Bake at
375'F for 15 minutes or until loaves sound hollow when tapped. Cool on wire
racks.
Yield: Two loaves, eight servings each (about 119 calories per wedge).
Per Serving: Protein 5.6g; Carbohydrates 16.8g; Fat 3.1g; Cholesterol
20 mg;
>From: "Ronald L. Ploude" <banker@ipof.fla.net>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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