1 pk Active dry yeast Egg
1/4 c Warm water(105-115 F) 1 tb Shortening
1/2 c Lukewarm water 2 3/4 c Flour
1 tb Sugar Egg yolk
1 ts Salt 2 tb Cold water
Dissolve yeast in 115 F water. Stir in lukewarm water, sugar,
salt,egg, shortening and 1 1/4 cup flour. Beat until smooth. Mix in
remaining flour to make dough easy to handle.Turn dough out on
floured work surface, knead until smooth and elastic(5 min) Round up
dough in greased bowl, turn over to grease top. Cover, let rise until
doubled in bulk, 1 1/2-2 hours. Punch dough down, divide into 3 equal
parts. Roll each part into strand 14 inches long.Place strands close
together on lightly greased cookie sheet. Braid gently and loosely.
Don’t stretch. Fasten ends, tuck under securely., Brush braid with
shortening. Let rise until doubled in bulk, 40-50 minutes. Beat egg
yolk and cold water until blended, brush over braid. Bake at 375 F
for 25-30 minutes, or until golden.
Yields
1 servings