Hallah

6 C. flour 1 Tb. Shortening 1 1/2 C. warm water 1 Tb. salt 2 eggs 2 Cakes yeast 1 t. sugar Put flour into large pan. Add water, eggs, sugar, shortening and salt. Crumble in the yeast. Mix together well to form dough. Let rise 30 minutes. Knead again. Let rise 30 minutes. Put on mixing board. Let rise again 15 minutes. Form into loaves. Put into baking pans. Let rise again 15 minutes. Brush cold water evenly over tops of loaves with hands. Then brush with egg yolk. Sprinkle with caraway seeds. Bake 1 hour at 375°. VARIATIONS FOR HALLAH DOUGH 1. Bread can be sprinkled with poppy seeds or farina before baking. 2. An onion or two can be diced up and kneaded into dough during the last step to make a delicious onion bread. 3. More sugar and raisins can be added to make a sweet Purim Hallah. 4. The dough can be used to make rolls or a soft type of bagel. To make bagels, follow instructions for bagel recipe, see page 159. 5. A very nice way to shape the Hallah is to divide the dough into four parts. Make a large braid with the first 3 strips. Divide the 4th strip into 3 parts and make a slender braid with them. Place the small braid down the center of the large braid, pressing it lightly into the groove, and sealing all ends together firmly. This makes a very attractive and traditionally shaped loaf.