1 pkg. dry yeast
1/4 c. warm water
1/2 c. lukewarm water
1 tbsp. sugar
1 tsp. salt
1 egg
1 tbsp. shortening
2 1/2 - 2 3/4 c. flour

Dissolve yeast in warm water. Stir in lukewarm water, sugar, salt and egg. Add half of the flour and beat until smooth. Mix in enough flour to make the dough easy to handle. (May need more flour than mentioned.)

Turn dough onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Round up dough and put in bowl with a little bit of oil, turn the dough so that the whole ball of dough is lightly greased. Cover with Saran Wrap and then a towel. Let it rise until double in size, 1 1/2 - 2 hours.

Punch down dough and divide it into 3 equal parts. Make into strands about 14 inches long. Place strands on a greased cookie sheet. Braid gently and loosely. Do not stretch. Fasten ends and tuck under securely. Brush braid with an egg yolk mixed with 1-2 tablespoons of cold water AFTER the braid is covered loosely again and doubled in size. Bake at 375 degrees for about 30 minutes.

VARIATIONS:

1. 1/2 cup raisins added while kneading is done.

2. Use milk instead of 1/2 cup water.

3. Use butter instead of shortening; if so use 2 tablespoons of butter.