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1
In a bowl combine 3 cups flour, sugar, salt and yeast, mix well.
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2
In a small sauce pan heat 2 cups water and shortening until very warm.
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3
Add warm mixture to flour mixture, blend on low speed until moistened and then for 3 min on medium speed.
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4
By hand stir in an additional 1 1/2 - 2 1/4 cups flour to form a stiff dough.
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5
On a floured surface, knead 1/4 - 1/2 cup flour until dough is smooth and elastic, about 8 minute.
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6
Place in a greased bowl, cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 45-60 min.
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7
Grease a large cookie sheet. Punch the dough down several times to remove all air bubbles. Divide the dough in half and then divide each half into 3 equal parts.
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8
Roll each part into a 14 inch rope. Braid the 3 ropes, sealing the ends. Place on greased cookie sheet. Repeat with other dough half.
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9
In a small bowl combine 1 tbsp water and the egg white, beat slightly. Carefully brush over the loaves. Cover, let rise in a warm place until light and doubled in size, 20-30 minute.
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10
Heat over to 375. Uncover the loaves, brush again with egg white mixture. Bake for 25-30 min or until golden brown.
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11
Remove from oven and cool on wire racks.
