1/2 c. Crisco
1 c. milk
1-1 1/2 c. sugar
1 3/4 tsp. salt
1 c. (warm) water
2 pkg. dry yeast
6 1/2 c. flour
2 eggs

Heat Crisco, milk, sugar and salt until liquid. Let cool to room temperature. Dissolve yeast in warm water. Beat 2 eggs. Mix eggs, yeast and cooled liquid. Stir in 6 1/2 cups of flour. (Not all at once.) Cover and let rise 2 hours.

Braiding: Divide dough into 2 equal parts. Take 1 part and divide into 3 equal parts. Roll each of these parts into 12-14 inches. Braid rolls. Cover and let rise, for at least 1 1/2 hours. Repeat process for remainder of dough. Better results when cool temperature outside. Keep dough out of draft when rising.