Name: Italian Olive Bread
Ingredients: 2 1/2 c All-purpose flour; 1 pk Quick rising yeast; 2 tb Sugar; 1 ts Salt; 1/3 c Warm water (115 F); 2 Eggs; 2 oz Butter; 1/2 c Stuffed green olives; 1/2 c Black olives cornmeal; 1 Beaten egg yolk

Spiritual battles are fought on the turf of the human mind. It is not about identifying territorial demons or binding demons or rebuking demons. So are we battling the forces of darkness? Yes, because our ultimate battle is “not against flesh and blood” (Eph. 6:12), but no, because we are not called in Scripture to go toe-to-toe engaging in hand-to-hand combat with demonic forces. The war is over the control of human minds. Our aim is to liberate people from demonic strongholds. We are to free the prisoners of war. Our call is to convert not demons, but people. The arena therefore is not mystical, but intellectual. Therefore, according to 2 Corinthians 10:5, we “destroy [intellectual things] raised up against the knowledge of God.” How? We do it with the Word of God. We combat the error that has already been sown in people’s minds with truth. We, verse 5, “are taking every thought captive to the obedience of Christ.” This shows that the primary problem is that people have a wrong understanding of Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	Breads	1	Servings

INGREDIENTS

2 1/2	c	All-purpose flour
1	pk	Quick rising yeast
2	tb	Sugar
1	ts	Salt
1/3	c	Warm water (115 F)
2		Eggs
2	oz	Butter
1/2	c	Stuffed green olives
1/2	c	Black olives cornmeal
1		Beaten egg yolk

INSTRUCTIONS

In food processor, pulse 3/4 of the flour, the yeast,
sugar and salt with metal blade until blended, about 2
pulses.  Add water, egg and butter and process until
blended, about 30 seconds.  Add remaining flour, 1/4
cup at a time, pulsing twice after each addition.
Process for 45 seconds after dough begins to clean
side of bowl. Place dough in a large floured plastic
food storage bag.  Twist to squeeze out air and seal
at top with a twist tie.  Let rise until doubled,
about 55 minutes. Drain olives and pat dry on paper
towels.  Pulse-chop coarsely, 3-4 times, reserve.
Punch down dough and turn onto floured work surface.
Pat or roll form into 14 x 14 inch square.  Let rest
3-4 minutes. Spread chopped olives evenly over dough
to within 1 inch of the edge and press lightly.
Roll up jelly-roll style.  Tuck ends under and pinch
together ends and seams.  Place seam side own on
greased baking sheet sprinkled with cornmeal.  Cover
with oiled plastic wrap and let rise 25 minutes.
Preheat oven to 350 F.  Brush loaf with egg yolk, bake
until brown 40-45 minutes.  Cool on wire rack.  Serve
warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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