Easter Bread Preparation
Dissolve yeast in 1/2 cup of warmed water.
In large bowl, put the rest of the water and 1 1/2 cups of the flour. Stir the softened yeast and add to the flour water mixture.
Beat until smooth. Cover with waxed paper and let rise 90 to 120 minutes.
Cream together shortening, lemon juice and lemon zest. Gradually add the sugar add salt.
Beat the eggs and egg white until piled softly. Then add in 1/3's to sugar mixture. Beat well.
Add this to yeast mixture and mix well.
Add about half of the remaining flour to make a soft dough.
Knead adding gradually the rest of the flour.
Cover and set aside in warm area away from drafts and let rise 90 to 120 minutes.
Punch down dough, divide into 3 equal portions. Let stand 10 minutes.
Roll each portion into a rope about 36 inches long.
Braid together and twist into a ring. Do not braid too tightly as the raw colored eggs go in between the braid.
Cover and let rise until doubled.
Mix 1 egg yolk with 1 tablespoon milk for glazing.
Bake 350 degrees F for 10 minutes, then brush with glazing *. Return to oven and bake an additional 40 to 50 minutes, until golden brown.
*For a more festive look, after brushing egg yolk mixture over bread (careful not to get it on colored eggs) you may sprinkle with colored candies
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