• In a large bowl, add the sugar, shortening, and salt together.
• Add in the hot milk, stir enough to soften the shortening, and then allow it to cool.
• Beat in 2 of the eggs and set aside.
• In a small bowl, dissolve the yeast into the lukewarm water.
• Allow it to sit for 5 minutes (you will know your yeast is active when the mixture becomes foamy).
• Add the yeast mixture to the large bowl of ingredients and mix.
• Add in 4 cups of the flour into the large bowl and beat until smooth.
• Keep adding the flour a little at a time until the dough is soft.
• Spread flour into a counter or table and knead the bread for about 10 minutes.
• Grease a large bowl, roll the dough into the grease, cover, and allow it to rise for 1 hour and 15 minutes.
• Punch down the dough after an hour and then allow it to rise for another 10 minutes.
• Divide the dough into 6 equal pieces.
• Roll the 6 pieces into a rope, about 15 inches long.
• Grease a cookie sheet and braid 3 of the ropes. Place on the cookie sheet.
• Do the same with the second set of dough. Let the dough sit and double in size, about 45 more minutes.
• Take the egg whites (do not beat) and brush the tops of the loaves.
• Bake in the oven preheated to 375°F for 20 to 25 minutes.

Pressure Cooker Proofing

• Grease the inner liner and add the dough, roll the dough so it is greased on all areas.
• Place a plate on top of the pressure cooker and set the pressure cooker to the "yogurt" setting and set for 40 minutes.
• Punch down dough after the time is up and allow to rise for another 10 minutes.
• Proceed with braiding bread.