2 packets of fast acting yeast dissolved in 2 cups of warm (not hot) water
¾ lb. Crisco (1 and a half sticks of Crisco)
16 cups flour
Pinch of salt
1 Lemon rind (orange rind also tastes great!)
Instructions
In a 30 qt mixing bowl, mix the eggs and sugar well using a hand mixer on low.
Once blended, add all of the remaining ingredients to the bowl, EXCEPT the flour.
Add 4 cups of the flour and blend on a low speed to combine.
Add the next 4 cups of flour and blend on low speed to combine.
Add the next 4 cups of flour and blend until the dough starts to become difficult to blend.
At this point, pour the batter out of the bowl and onto a lightly floured surface.
Add the last 4 cups of flour and lightly knead the dough until it is just lightly sticky and can be rolled.
Using a large knife, divide the dough into 9 even sized pieces of dough and roll the first three piece of dough to 1½" thickness and approximately 12-15" long. You may have to lightly dust them with flour in order to roll them.
Braid the dough and place each braid into a round 10" greased Angel Food pan.
Repeat this step two more times with the remaining 6 pieces of dough.
Cover each pan with dish cloths and put them in a warm place with a cover on them for approximately 3 hours to let them rise.
When you see they have risen, preheat the oven 325 degrees and bake them until they are golden brown (approximately 45 minutes and up to 1 hour).
If they are browning too quickly, cover them with aluminum foil for the remainder of the cooking time.
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2017/04/italian-easter-bread/