March 22 – Gospel Readthrough – John 6

Read John 6:1-71

When I was in 7th grade, I had to create a science fair project and because I loved baking and bread, that became the project.  I made several loaves of bread leaving out ingredients, altering the directions, then showing the various outcomes. Each ingredient in bread is very important to the overall look, taste and texture of the bread.  John 6 opens with the miracle of feeding the 5000 with 5 small loaves of bread and 2 small fish.  This miracle served as an illustration for Jesus’ teaching, presenting Himself as the Bread of Life.

The “Bread” that Satisfies

“Then Jesus declared, ‘I am the bread of life. Whoever comes to me will never go hungry,

and whoever believes in Me will never be thirsty.’”

John 6:35

1 T Yeast dissolved in ¼ Cup of warm water –

Yeast is a living organism, that converts natural sugar in flour into gases.  When we take in the “Living Bread”, our soul is satisfied, and we now have the opportunity for growth. We are called to expand His kingdom by sharing the “Living Bread.”

In a large bowl add 2 ½ C warm milk –

Liquid is necessary to stimulate the elasticity in gluten.  It is also essential in causing the yeast to bring about fermentation. Jesus is the living water and the Bread of Life.  When we take it in, God’s Word becomes alive in us, and we have a new purpose. 

The “Bread” that Saves

 “I am the living bread that came down from heaven.

Whoever eats this bread will live forever.

This bread is my flesh, which I will give for the life of the world.”

John 6:51

To warm milk add: 4 T sugar, 1 T coarse salt, 4 T melted butter, 1 C  flour, mix then add yeast and water –

Sugar accelerates the fermentation, and salt helps to control the rate of fermentation, and both add flavor.  Just as sweeteners and salt enhance the flavor, so does the “Living Bread” enhance our lives. Matthew 5:13 encourages us to be salt – providing spiritual interest and hope.  Psalm 104:34 reminds us that the meditation of Him is sweet.  This Living Bread, when taken in, allows us to be the salt to the world, and allows us to taste the “sweetness” of His life. 

Fat helps to prevent spoiling, enriching the flavor and character of the dough.  Leviticus 3:9 describes the Fellowship Offering, where fat that covers the inner parts of the animal is to be offered.  This was a voluntary sacrifice to express gratitude to God. When we partake of the “Living Bread”, we experience fellowship with God.

“Do not work for food that spoils, but for food that endures to eternal life which the Son of Man will give you.”

 John 6:27

6 ½ – 7 ½ Cups Flour – Add 1 cup at a time till dough forms a ball and can be put on counter to knead.

The “Bread” that Sustains

 “And this is the will of him who sent me,

that I shall lose none of all those he has given Me

 but raise them up at the last day.  

John 6:39-40

Kneading completes the mixing process, and allows the flour’s proteins to develop into gluten. This gives the dough the ability to stretch and expand.  You will begin to feel the dough developing an elastic quality which you don’t want to break – just stretch it.  To test whether the dough is sufficiently kneaded, poke your fingers in and remove quickly; if it springs back, it’s been kneaded enough.

The “Living Bread” is the primary food in the believer’s diet.  We are to take in the Word of God. It is to be what sustains us, it’s God’s provision for us. We are to open His Word, “kneading” it into our lives:

so that when we are “stretched” we won’t “break”, and when we are “poked” we will “spring back.”

Rise till dough is doubled in size, Form loaf, Rise till loaf has doubled in size.   Bake at 350, for 30-40 min.

Have you eaten of the Bread of Life that satisfies, saves and sustains us?

“Taste and See that the Lord is good!”

Psalm 34:8

Janene Nagel

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