1/2 c. warm water
2 pkgs. dry yeast (or 1 compressed cake)
1 1/2 c. lukewarm milk
1/2 c. sugar
2 eggs
2 tsp. salt
1/2 c. shortening
7 to 7 1/2 c. flour
1 c. chopped raisins, optional
1 c. chopped nuts

Put in bowl; water and yeast; stir to dissolve. Stir in the rest of the ingredients RESERVING 1/2 CUP FLOUR. Mix until smooth; add remaining flour; knead until smooth and elastic. Cover with damp cloth; let stand in warm place for 2 hours. Divide into 2 parts; then EACH into 4 parts. Shape 3 equal parts into strands 14 inches long. Place on greased cookie sheet. Braid strands loosely. Place 3 braids on top of each other. Let rise for 40 minutes until nearly double. Brush with egg white. Bake until golden brown at 350 degrees for 30 to 35 minutes.

TOPPING:

1/2 c. powdered sugar
1 tbsp. soft butter
Water enough to make mixture into a glaze

Make a glaze that will not be too thin and run off. This is optional.