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Swiss Bread

By jessica
1/2 c. shortening, melted
1/2 c. sugar
1 T. salt
1 1/2 c. milk, scalded and cooled
1 T. yeast
1 1/2 c. warm water, divided
pinch sugar
2 eggs, beaten
8 c. flour
1 egg, beaten

Melt shortening. Dissolve sugar and salt in scalded milk, cool to lukewarm. Dissolve yeast in 1/2 c. of the warm water with a pinch of sugar added. Add remaining water to milk mixture. When mixture is lukewarm add dissolved yeast, eggs and 4 c. of flour, beat thoroughly. Add 2 cups flour and knead. This dough should not be as stiff as regular bread dough. (Add enough flour to reach consistency of stiff roll dough. At this point, add more flour to reach desired consistency. I may be a little sticky. Cover and let rise to double. Divide dough into portions, braid (using method shown on the Dilly Casserole Bread). Put in greased loaf tins. Cover and let rise again until double. Brush with beaten egg just prior to baking. Be careful to not disturb dough. Bake at 375 degrees for 35 minutes. Make 3 regular loaves.
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