2 pkg. active dry yeast, softened in 1/4 cup water (105 to 110)
1 c. milk, lukewarm (should be scalded, unless evaporated or nonfat dry milk is used)
1/2 c. sugar
1/4 c. Crisco shortening
2 tsp. salt
5 c. flour
2 eggs

Soften yeast and let stand 5 to 10 minutes, yeast will appear to foam up when properly activated.

Combine milk, sugar, shortening and salt, add flour to make a thick batter and mix well. Add softened yeast and eggs. Mix and continue beating in flour until dough is smooth and can be lifted in a mass on the spoon, leaving the bowl clean. Turn dough onto lightly floured board and knead until smooth and satiny. Keep as soft as can be handled. Place in lightly oiled bowl and cover. Set in warm place until doubled, then punch down. Let rest 10 minutes and shape into braids.

Roll dough 1/4 inch thick. Cut into 1/2 inch strips, then braid using 3 to 4 strands, have braids wider in center than at ends. When light, bake at 425 degrees 15 to 20 minutes.