Name: Farm Rolled Cheese Bread
Ingredients: 1 c Warm Water; 1 ts Sugar; 1 pk Active Baker's Yeast; 2 1/2 c All-Purpose Flour; 1/2 c Whole Wheat Flour; 2 tb Oil; 1/2 ts Salt; 4 oz Emmenthaler Or Gruyere Cheese; grated, at room temperature; 4 oz Cream Cheese; room temperature; 2 tb Chives; minced; 1/2 ts Caraway Seed; Cornmeal; 1 Egg; beaten

To believe that two contradictory religions are both true is like saying, “2+2=4, or 5, or 37, or whatever you like.” To believe all religions simultaneously is to become hopelessly entangled in self-contradiction. One simply cannot accept the Hindu belief that there are 3000,000 or more gods and at the same time accept the Muslim belief that there is only one god. Nor can one embrace either Hinduism or Islam and Buddhism because historic Buddhism does not believe in a personal God at all. Or consider the religious opinions about the afterlife. Shintoism says there is no afterlife, just the here and now, so make the most of it. Buddhists seek Nirvana, the complete absence of desire. Christianity teaches that heaven is a place where all pure desires are satisfied in Jesus Christ (Rev. 22:4). Who is right? If there is a heaven at all, does it negate or satisfy desire? Opinions about judgment differ as well. Christianity teaches that “man is destined to die once, and after that to face judgment” (Heb. 9:27). Hindus believe in a seemingly endless series of reincarnations. Well, which is it? Both views cannot be true.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Bread maili, Breads	1	Servings

INGREDIENTS

1	c	Warm Water
1	ts	Sugar
1	pk	Active Baker's Yeast
2 1/2	c	All-Purpose Flour
1/2	c	Whole Wheat Flour
2	tb	Oil
1/2	ts	Salt
4	oz	Emmenthaler Or Gruyere Cheese; grated, at room temperature
4	oz	Cream Cheese; room temperature
2	tb	Chives; minced
1/2	ts	Caraway Seed
		Cornmeal
1		Egg; beaten

INSTRUCTIONS

Mix 1/4 cup water, the sugar, and the yeast in a small bowl.  Let rest for
10 minutes. In a food processor or by hand, mix the yeast mixture, flours,
oil, salt and the remaining 3/4 cup water. Knead for 10 minutes or until
elastic. Place in an oiled bowl, cover and let rise in a draft-free area
until doubled in bulk, 1 to 2 hours. Mix the cheeses with the chives and
caraway seeds.  On a floured surface roll out the dough to a rectangle
measuring approximately 10-by-18 inches. Spread filling evenly over the
surface of the dough, leaving a half-inch edge all around. Roll up
rectangle, starting with a short-side.  Pinch the ends and the seam to
seal.  Place the bread roll, seam-side down, on a baking sheet sprinkled
with cornmeal.  Let the bread rise for 45 to 60 minutes. Preheat the oven
to 350 degrees.  Cut a slit 1/8-inch wide down the middle, along tbe top of
the loaf.  Brush with beaten egg.  Bake for 55 to 60 minutes in the
preheated oven.  Cool before slicing.  Makes 1 loaf.
From: [email protected]
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Hawthorne Valley Farms, Ghent, New York

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