Braided Egg Bread - cooking recipe

Ingredients

2 pkg. active dry yeast
1/2 c. warm water (105 to 115~)
1 1/2 c. lukewarm milk (scalded, then cooled)
1/4 c. sugar
1 Tbsp. salt
3 eggs
1/4 c. shortening
7 1/4 to 7 1/2 c. all purpose flour

Preparation

Dissolve yeast in warm water.
Stir in milk, sugar, salt, eggs, shortening, and 4 cups of the flour.
Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board, knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turn greased side up. Cover, let rise in warm place until double, about 1 1/2 to 2 hours.