Golden-Brown Challah

2 packages dry yeast
2 cups warm water
4 teaspoons salt
½ cup sugar
1 ¼ cups shortening, melted
3 eggs, beaten
7 cups flour, sifted

Dissolve yeast in water in large bowl; let rest for a moment. Add salt, sugar, and shortening; 
blend in eggs and half the flour. Slowly add the rest of the flour, stir – stir – stir, until dough is stiff; 
turn out on lightly floured board, kneed until satiny-smooth; place in a greased bowl. Cover with a clean cloth, 
let rise in a warm place until doubled in bulk, over an hour.

Punch down; turn out on lightly floured board again; cut into equal portions 
(six portions for two large loaves; twelve portions for four small loaves). 
Roll into strips about a foot and a half long; braid strips and seal ends (3 per loaf). 
Place on greased sheet or cookie pan, let rise for an hour, brush with egg and 
bake in a 350 degree oven for an hour until golden brown.