2 pkgs. active dry yeast
2 cups warm water (110-115°F)
1 env. dry onion soup mix (Lipton)
1 egg
1/3 cup sugar
2 tbsp. molasses
1 tsp. salt
1/3 cup soft shortening
6-6 1/2 cups all-purpose flour

In mixing bowl, dissolve yeast in warm water. Add soup mix and stir to dissolve. Add remaining ingredients, but only 1/2 of the flour. Beat with spoon until smooth. Mix in enough remaining flour until dough handles easily. Turn onto lightly floured board and knead until smooth (about 10 minutes).

Place in greased bowl, turning once to bring greased side up. Cover with clean towel and let rise in warm place (85°F) until double (about 1 hour). Punch down, cover and let rise until almost double (30 minutes).

Divide dough in half; divide each half into 3 equal parts and roll into 14-inch strands. Place on greased baking sheet, braid loosely, fasten ends and tuck under securely. Brush with butter, cover with cloth and let rise until double (40-50 minutes).

Bake at 350°F until the center of a middle braid reads 192°F on an instant-read thermometer.

Makes 2 braids.