Roasted-peanut Honey Bread Cannon

The modern tactics to combat racism with more racism is an idol posing as God. Technically, it’s a new religion brought to us from zealous evangelists. Converts are brought to its side by fear and intimidation. Rational debate, examination of the beliefs or verification of the narrative is not tolerated as this religion demands blind faith. And the heretics of this new religion are those who do not agree wholeheartedly with its dogma. The yoke is heavy and its burden impossible to bear. You might surrender today, but more will be demanded of you tomorrow. Your profession will never be remorseful enough. Your financial offerings never large enough. There is nothing you can do to appease the wrath of this god. Most frightening, your greatest sin is your unchangeable skin color. Therefore, there is no opportunity to repent. Hence no forgiveness and no grace. You live the rest of your life in perpetual guilt with no lasting atonement. The god of this religion has condemned you for the race you didn’t ask for, the motives you’ve never imagined and the sins you never committed. Those are your original sins. There is no hope, but you still must bow to the demands or face the eternal wrath of being labeled a racist (some content adapted from Voddie Baucham).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		April 1995	1	Servings

INGREDIENTS

		Two, 1/4-ounce packages
		5 teaspoons
		active dry yeast
1/2	c	Warm water, 110F. to 115F.
1 1/2	c	Warm milk, 110F. to 115F.
1/2	c	Honey
1/2	c	Creamy peanut butter
1	T	Salt
1 1/2	c	Whole-wheat flour
1	c	Unsalted roasted peanuts
		chopped
4	c	All-purpose flour, up to 5

INSTRUCTIONS

In a large bowl sprinkle yeast over water and let stand until foamy,
about 5 minutes. Add milk, honey and peanut butter and stir until
peanut butter is incorporated. Add salt, whole-wheat flour, and
peanuts and stir until combined well. Gradually stir in 4 cups
all-purpose flour, stirring until mixture forms a dough. Knead dough
on a floured surface, incorporating as much of remaining cup
all-purpose flour as necessary to prevent dough from sticking, until
smooth and elastic, 8 to 10 minutes.  Transfer dough to an oiled deep
bowl and turn to coat with oil. Let  dough rise, covered with plastic
wrap, in a warm place until doubled  in bulk, about 1 1/2    hours.
Punch down dough and turn out onto a floured surface. Knead dough 4
times. Divide dough in half and form into loaves. Put each loaf in a
lightly oiled loaf pan, about 9 by 5 by 2 inches. Let loaves rise,
covered loosely with plastic wrap, in a warm place until doubled in
bulk, about 1 hour.  Preheat oven to 350F.  Bake loaves in middle of
oven 45 to 55 minutes, or until browned and  sound hollow when tapped.
Cool loaves in pans on racks 30 minutes.  Invert loaves onto racks and
cool completely.  Makes 2 Loaves.  Gourmet April 1995  Converted by
MC_Buster.  Per serving: 3170 Calories (kcal); 20g Total Fat; (5%
calories from  fat); 89g Protein; 669g Carbohydrate; 50mg Cholesterol;
6604mg Sodium  Food Exchanges: 33 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0  Fruit; 3 Fat; 9 1/2 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“To ignore God is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4941 Calories From Fat: 1331 Total Fat: 158.5g Cholesterol: 29.3mg Sodium: 8350.6mg Potassium: 4058.1mg Carbohydrates: 749.7g Fiber: 49.2g Sugar: 170.8g Protein: 162.4g