Greek Easter Bread

1. Scald milk and stir in sugar, shortening, and salt. Cool to lukewarm.
2. Measure the water into a large mixing bowl and add yeast. (Warm for active dry yeast; lukewarm for compressed yeast.) Stir until yeast is dissolved.
3. Add milk mixture and beaten eggs to the yeast mixture.
4. Add about half of the flour.
5. Beat until smooth.
6. Add the remaining flour.
7. Turn out onto a floured board and knead well until smooth and elastic.
8. Pour into a greased bowl and brush top with shortening.
9. Cover and let rise until doubled in bulk, about 1 hour.
10. Punch down.
11. Divide loaves into thirds and shape into 3 round loaves.
12. Arrange on a greased baking sheet in the shape of a three-petaled flower.
13. Let rise until doubled again.
14. Bake at 375 about 50 minutes.
15. Cool and frost with a confectioners' sugar frosting.
16. Decorate with almonds and candied fruit, in flower shapes.

Makes 1 loaf