|Milk||1 Cup (16 tbs), scalded|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Flour||6 Cup (96 tbs), sifted|
Pour milk over shortening, sugar and salt.
Crumble yeast into lukewarm water to soften.
Cool milk to lukewarm, add yeast and eggs.
Beat in flour to make a soft dough, turn out on a floured board and knead until smooth.
Place in a greased bowl, cover and let rise until doubled in bulk.
When light, shape into a long roll about 1 inch in diameter.
Coil the roll into a greased cake pan beginning at the outside edge and covering the bottom.
Brush with Honey Topping.
Let rise until doubled in bulk.
Bake in moderately hot oven (375°F.) 25 to 30 minutes.
Makes 1 large twist.