Recipe: St. Joseph's Bread

St. Joseph's Bread
alt.cooking-chien: Connie G
Makes 2 loaves

1 1/2 cups warm water (110 to 120 F)
2 1/4 oz pkgs active dry yeast
2 Tbsp shortening
1 Tbsp sugar
2 tsp salt
1 Tbsp olive or veg. oil
4 to 4 1/2 cups flour, divided
1 egg, slightly beaten
1/4 cup sesame seeds

In large bowl combine water, yeast, shortening, sugar, salt and oil. Let stand 5 minutes. Add 2 1/2 cups flour. Beat until all ingredients are thoroughly blended. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface and knead in more flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes. Shape into a ball and place in a greased bowl, turning once to coat surface. Cover and let rise in warm place for 1 hour.

Punch down and let rest 10 minutes. Divide dough into 6 pieces and roll each piece into a 12-inch long rope. Using 3 ropes for each loaf, braid loosely, starting in the middle of the ropes and working toward each end. Pinch ends together to secure. Place on greased baking sheets, cover and let rise till nearly double, 30 to 45 minutes.

Brush loaves with egg and sprinkle with sesame seeds. Bake in a 400 degree oven for 25 minutes or until golden brown. Remove from baking sheet and cool on wire racks.