My sister made this years ago and I've always loved this recipe. She served it warm from the oven with a spicy salami as an appetizer. It raises in the refrigerator overnight so it's easy to time to be done when guests arrive. Try it...you'll like it.
2 packages dry yeast
2 c. warm water (105° to 115°)
½ c. sugar
½ c. shortening (Crisco)
2 t. salt
1 egg
1 c. instant dry milk
6 ½ to 7 c. flour
- Dissolve the yeast in the water.
- Add the sugar, shortening, salt, egg and milk solids and 3 c. flour.
- Beat with an electric beater at low speed.
- Mix until moistened.
- Beat at medium speed until smooth (about 1 minute)
- Stir enough of remaining dough to make dough easy to handle.
- Knead a few minutes.
- Put in a large greased bowl, turn once to coat, and cover with plastic wrap.
- Put immediately in the refrigerator.
- Chill 8 hours or overnight (I love this!).
- After removing from the refrigerator, DO NOT punch down.
- Cut in thirds and roll each third into long 15" snakes and then braid.
- Brush with melted butter.
- Cover and let rise 1½ to 2 hours.
- Bake at 375° for 20 to 25 minutes or until golden brown.
