1 pkg. active dry yeast
1/4 c. warm water, 105-115 degrees
1/2 c. lukewarm water
1 tbsp. sugar
1 tsp. salt
1 egg
1 tbsp. shortening
2 1/2 - 2 3/4 c. all purpose or unbleached flour
Shortening
1 egg yolk
2 tbsp. cold water

Dissolve yeast in warm water in large mixing bowl. Stir in lukewarm water, sugar, salt, 1 egg, 1 tablespoon shortening and 1 1/4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if an indentation remains when touched.)

Punch down dough; divide into 3 equal parts. Roll each part into a rope 14" long. Place ropes close together on lightly greased baking sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends to fasten; tuck ends under securely. Brush with shortening. Let rise until double, 40 to 50 minutes.

Heat oven to 375 degrees. Beat egg yolk and cold water slightly; brush over braid. Place on oven rack below center of oven. Bake until braid sounds hollow when tapped, 25 to 30 minutes. If braid is browning too quickly, cover loosely with aluminum foil. Yield: 1 braid.

If using self-rising flour, omit salt.