1 pkg. dry yeast
1 c. warm water (105 to 115 degrees)
3 tbsp. sugar
2 tbsp. shortening
1 egg
3/4 tsp. salt
3 to 3 1/2 c. all purpose flour, divided

Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt and half the flour. Beat at low speed of electric mixer until smooth. Stir in enough of remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days.

Punch dough down; turn out onto a lightly floured surface and knead 4 or 5 times. Shape into braided loaf below or use with other bread recipes.

BRAIDED LOAF:

1 recipe Basic Roll Dough
1 egg white
1 tbsp. water

Divide dough into thirds. Shape each third into a 12 inch rope. Place ropes on a greased baking sheet (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch ends to seal.

Cover and let rise in a warm place (85 degrees), free from drafts, about 30 minutes or until doubled in bulk. Combine egg white and water, and beat until frothy, gently brush over loaf. Bake at 350 degrees for 25 to 30 minutes or until bread sounds hollow when tapped. Yield: 1 loaf.