Egg Twist Loaves
Source: Carolyn Casteel

2 pkg. dry yeast
2 cups warm water
1/4 cup sugar
4 tsp salt
1/4 cup shortening, melted
3 slightly beaten eggs (reserve 1 tablespoon)
7-8 cups bread flour

Dissolve yeast in warm water in large bowl. Add sugar, salt, and shortening. Blend in beaten eggs, reserving 1 tablespoon, and 3 cups flour. Blend in remaining flour to form a stiff dough. Knead till smooth and satiny, 7-10 minutes. Let rise, covered, in greased bowl until doubled in size.

Divide for 2 loaves. Divide each piece into 3 pieces. Make 3 ropes about 14-inches long then braid together to form a loaf. Place in greased bread pans, cover,and let rise till doubled.

Brush tops with reserved eggs.

Bake at 375 degrees for 40-45 minutes until deep golden brown.