6 tbsp. shortening
1 1/2 c. scalded water or milk
2 tbsp. sugar
1 tsp. salt
2 cakes compressed yeast
1/2 c. lukewarm water
3 eggs
About 7 c. sifted all-purpose flour

Melt shortening in scalded water or milk (or potato water, if desired). Pour into a large mixing bowl. Add sugar and salt and let cool to lukewarm. Dissolve yeast in lukewarm water. Let stand a little while. Then mix in eggs, reserving 1 yolk for the tops of the breads. Add egg and yeast mixture to the liquid mixture; mix well and stir in 4 cups of flour, then 3 cups of flour.

Turn out on a floured board and knead until smooth and elastic, about 5 minutes. Place in a greased large bowl. Oil top of dough with a little melted shortening to keep it from drying. Cover with a cloth and let rise in a warm place until double in bulk, about 1 to 2 hours. Punch down. Divide into 3 parts. Divide each part into 3 more parts and braid into 3 loaves.

Place each braided loaf in a loaf pan. Mix the egg yolk that was reserved with 1 tablespoon cold water and with a pastry brush spread over the loaves. Sprinkle with poppy seeds, if desired, and set aside to rise again (about 1 hour). Bake in moderate oven (375 degrees) about 45 minutes to an hour or until the loaves sound hollow when tapped and are lightly browned. Yield: 3 loaves.