2 pkgs. active dry yeast
1 tsp. sugar
3 1/2 c. warm water (105 to 115 degrees)
3 tsp. instant chicken bouillon
1/4 tsp. ground ginger
1/4 c. sugar
3/4 c. non-fat dry milk powder
8 1/2 to 9 1/2 c. all-purpose flour
1/4 c. shortening
2 tsp. salt
3 eggs
2 to 3 tsp. coarsely ground pepper
2 c. grated sharp Cheddar cheese
1 egg yolk
2 tbsp. water

In large mixer bowl, dissolve yeast with 1 teaspoon sugar in 1/2 cup warm water; set aside. Dissolve chicken bouillon with ginger in 1/2 cup warm water. To yeast mixture, add chicken broth, remaining 2 1/2 cups water, sugar, dry milk powder, and 3 cups flour. Beat at low speed until combined. Add shortening, salt, eggs, pepper, and 2 cups flour. Increase speed to medium and beat 2 minutes. Stir in cheese. With wooden spoon, stir in about 3 cups flour or enough to make a stiff dough. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, adding more flour (if needed). Place in greased bowl, turning to grease top. Cover and allow to rise until doubled in bulk, about 1 hour.

Grease 2 large cookie sheets. Punch down dough. Divide into 6 equal pieces, rolling into 14 inch ropes. Lay 3 ropes on a cookie sheet and starting in middle, braid to each end; turn ends under. Repeat with remaining dough. Cover with light, damp towel and allow to rise again until doubled in bulk, about 1 hour. Preheat oven to 350 degrees. Brush dough with egg yolk beaten with 2 tablespoons water. Bake 20 minutes, then reduce temperature to 325 degrees and continue to bake for an additional 25 minutes until loaves are golden brown. Brush again with egg-water mixture 5 minutes before end of baking time. Remove from cookie sheets and cool on wire racks.