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1
In a small bowl, combine the water, yeast, shortening, sugar, oil and salt.
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2
Let stand for 5 minutes.
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3
In a large mixer bowl, put 2 1/2 cups of the flour, add liquid (yeast) mixture.
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4
Beat by hand or on low speed of electric mixer until all ingredients are well blended.
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5
Stir in as much of the remaining flour as you can mix in with a spoon.
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6
Turn dough out onto a lightly floured surface.
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7
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes of kneading).
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8
Shape dough into a ball and place it into a lightly greased bowl.
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9
Turn dough once to grease all surfaces.
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10
Cover the bowl, and let the dough rise in a warm place until doubled (about 40-60 minutes).
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11
Punch down dough, and divide it into 6 equal pieces.
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12
Cover it and let it rest for 10 minutes.
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13
Roll each piece (by hand) into a 12 inch long rope.
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14
Using 3 ropes for each loaf, braid the dough and secure the ends of the braid by tucking the ends underneath.
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15
Place the braids on greased baking sheets.
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16
Cover the braids, and let rise until nearly doubled (about 30-45 minutes).
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17
Brush top and sides of loaves with the beaten egg.
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18
Sprinkle with sesame seeds.
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19
Bake in a 400u00b0F oven for 25 minutes, or until bread tests done and is golden brown.
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20
Remove from baking sheet and cool on wire rack.
