Name: Rich Egg Bread
Ingredients: 2 pk Active dry yeast; 1/2 c Warm water (105&deg;-115&deg;F); 1 1/2 c Milk, lukewarm (scalded then cooled); 1/4 c Sugar; 1 tb Salt; 3 Eggs; 1/4 c Shortening, softened; 7 1/2 c All-purpose flour

It is greatly to be feared that there are multitudes in Christendom who verily imagine and sincerely believe that they are among the saved, yet who are total strangers to a work of divine grace in their hearts. It is one thing to have clear intellectual conceptions of God's truth, it is quite another matter to have a personal, real heart acquaintance with it. It is one thing to believe that sin is the awful thing that the Bible says it is, but it is quite another matter to have a holy horror and hatred of it in the soul. It is one thing to know that God requires repentance, it is quite another matter to experimentally mourn and groan over our vileness. It is one thing to believe that Christ is the only Savior for sinners, it is quite another matter to really trust Him from the heart. It is one thing to believe that Christ is the sum of all excellency', it is quite another matter to LOVE HIM above all others. It is one thing to believe that God is the great and holy One, it is quite another matter to truly reverence and fear Him. It is one thing to believe that salvation is of the Lord, it is quite another matter to become an actual partaker of it through His gracious workings.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breads	2	Servings

INGREDIENTS

2	pk	Active dry yeast
1/2	c	Warm water (105°-115°F)
1 1/2	c	Milk, lukewarm (scalded then cooled)
1/4	c	Sugar
1	tb	Salt
3		Eggs
1/4	c	Shortening, softened
7 1/2	c	All-purpose flour

INSTRUCTIONS

Dissolve yeast in warm water in a large bowl.  Stir in milk, sugar, salt,
eggs, shortening and 3 1/2 cups of the flour. Beat until smooth. Mix in
enough remaining flour to make dough easy to handle. Turn onto lightly
floured surface; knead until smooth and elastic, about 10 minutes. Place in
greased bowl; turn greased side up. Cover; let rise in warm place until
double, 1 to 1 1/2 hours.
Grease 2 loaf pans, 9x593 inches.  Punch dough down; divide into halves.
Roll each into rectangle 18x9 inches. Roll up, beginning at 9-inch side;
press ends to seal. Fold ends under. Place seam side down in pan. Cover;
let rise until double, 1 hour.  Place oven rack in lowest position.
Heat oven to 425&deg;F.  Bake until loaves sound hollow when tapped, 25 to 30
minutes.
Recipe from Gold Medal package.  One of the best I have ever used. And if I
am mad at somebody, it helps relieve frustions which a bread machine would
not.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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