A Jewish holiday delight! And how delighted I was the first time I made this. Beautiful in every way! This recipe will make 3 loaves or two large loaves. I did not use bread pans as called for, but shaped two good-sized loaves on a greased baking sheet. These kept their shapes better than the French breads, which seem to need a little help with some foil. Experiment yourself, and see which way you prefer. But please, do try this recipe!

6 tbsp. shortening
3 tsp. salt
3 eggs (reserve 1 egg yolk)
1 1/2 c. boiling water
2 pkgs. dry yeast
7 c. unbleached flour
2 tbsp. sugar
1/2 c. lukewarm water

Melt shortening in boiling water. Pour into large mixing bowl. Add sugar, salt and cool to lukewarm. Meanwhile dissolve yeast in 1/2 cup lukewarm water, and let stand 5 minutes.

Beat eggs, reserving 1 yolk for glazing top of breads. Add eggs and yeast liquid to mixture in bowl. Mix well and stir in 4 cups flour, then gradually add 3 cups flour. (Dough should pull away from bowl, add a little more flour if necessary.)

Turn out on floured board and knead until smooth and elastic, 5 minutes. Place dough in greased large bowl, lightly oiling top of dough to keep from drying. Cover with cloth and let rise in warm place until double in bulk, 1 1/2 hours. Punch down, divide each part into 3 more parts and roll by hand into rope forms, bread into 3 loaves.

Place each braided loaf into well-greased loaf pan approximately 4x8x2 inch. Mix reserved egg yolk with 1 tablespoon water, dash of salt and with a pastry brush spread over loaves. Set aside to rise in warm place 1 hour. Bake in hot 400 degree oven 35-45 minutes until loaves are deep golden brown. Turn out immediately on racks to cool.