Egg Bread

Egg Bread

2 pk dry yeast
2 c water,Warm
1/4 c sugar
4 t salt
1/4 c shortening,melted
3 ea eggs,slightly beaten
(reserve),2 Tbl
3 c flour
4 1/2 c flour (up to 5 cup)
In a large bowl soften yeast in 2 cup warm water. Add sugar, salt
and shortening. Blend in eggs (except reserved 2 tablespoons) and 3
cups flour. Beat well. Add gradually 4 1/2 to 5 cups flour to form a
stiff dough.
Knead on floured surface until smooth and satiny (7 to 10 minutes).
Place in greased bowl and cover. Let rise until doubled in size, about
1 1/2 hours. Divide dough in half and each half in three parts. Roll
each part into a strip about 14" long. Braid the three strips together,
sealing ends. Place braid in well greased pan. Repeat. Cover. Let
rise until light and doubled in size, about 45 to 60 minutes. Brush
reserved egg on top of loaves. Put seeds on if desired. Bake at 375
for 40 to 45 minutes until golden.
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