Egg Bread

2 packages of yeast

1/2 cup warm water

1 1/2 cup lukewarm milk

1/4 cup white sugar

1 Tbl salt

1/4 cup Crisco

3 eggs

1 1/2 cup flour

Combine yeast in water, stir into milk. Add sugar and salt. Add beaten eggs, butter and half of the flour. Stir rigorously with spoon. Stir in enough flour to make a soft, manageable dough. Knead until smooth and elastic. Let rise until double in bulk. Split into 2 pieces and divide each into 3 even rolls. Lay on pan and braid. Glaze with 1 eggs yolk and 2 Tbl water. Sprinkle with seeds (optional). Let rise until light and bake 30-35 minutes until golden brown at 350-400 degrees.