Ingredients

• 3 cups Gold Medal All-Purpose flour, divided
• 1/2 cup + 2 tablespoons sugar
• 1 egg, beaten
• 3 tablespoons Crisco
• 1 teaspoon salt
• 1/4 cup water
• 2 teaspoons yeast (Gpa swore by Red Star, Active Dry; I used Hodgson Mill, Active Dry)
• 1/4 teaspoon sugar
• olive oil
• cooking spray
• egg wash

Directions

1. Make a well out of 1.5 c. flour. Add the following to the well: 1/2 c. + 2 tblsp. sugar, egg, and Crisco. Pour salt on top of the well.

2. Make a second well out of the remaining 1.5 c. flour.

3. Heat water to 105 degrees. Dissolve 1/4 tsp. sugar into the warm water and then stir in yeast. Let mixture proof for 5 mins., or until it resembles a creamy foam.

4. Add yeast mixture to second well.

5. Mix contents of both wells together. Add additional warm water, if necessary.

6. Knead dough until smooth like baby’s bottom. (Back of yeast packet says to knead for 8-10 mins.)

7. Rub top of dough with olive oil and then place in a metal bowl, also coated with olive oil. Cover with plastic wrap, and place bowl in a warm area for 45 mins., or until dough doubles in size.

8. Punch down dough and then knead for a few minutes. Let dough rise again for another 45 mins., or until it doubles in size.

9. Cut dough into 2 pieces.

10. Divide each piece of dough into another 3 pieces. Roll each piece into a long strip. Braid 3 strips together. You will braid twice, as this recipe yields 2 loaves of bread.

11. Place braids onto a sprayed cookie sheet. Let braids sit for another 45 mins., or until they double in size.

12. Warm oven to 350 degrees.

13. Brush each braid with egg wash. Place cookie sheet onto the top rack of oven. Cook for 20 mins. Check bread. If not ready, cook for another 10 mins. Check bread. If still not ready, cook for another 5 mins., but no more!

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