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1. In the bowl of an electric mixer, mix the warm milk, sugar, salt, and yeast. Stir until dissolved. Using a heavy-duty mixing machine fitted with the batter blade, add 3 cups of the flour to the liquid and beat well.
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2. Beat in the eggs and the melted shortening. Beat well again. Attach the dough hook and knead in the remaining flour until the dough is smooth and elastic, about 10 minutes.
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3. If doing the whole process by hand, simply pour yourself a glass of dry sherry and be prepared to knead for a while. Good bread cannot be hurried.
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4. Place the dough on a plastic countertop and cover it with a stainless steel bowl. Allow to rise until double in bulk, about 1 hour, punch down and allow rising again, until double in bulk.
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5. Punch the dough down again and knead for a moment. Remove one fourth of the dough and set it aside. Mold the large piece of dough into a ball and place it in a well-oiled round metal baking pot such as a 4- to 5-quart black cast-iron kettle.
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6. Be sure to oil the sides of the pot as well as the bottom. Push the dough down just a bit so that when it rises it will fill the bottom of the pot.
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7. Divide the remaining piece of dough into three parts and roll each into a long snake, about 18 inches long. Braid the three pieces together. Place the braid in a circle on the top of the loaf, and brush the braid and loaf with the beaten egg mixture. (See the illustration.)
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8. Allow the loaf to rise until double in bulk, and bake in a preheated 350°F oven for about 55 minutes, or until the loaf is golden brown. Allow the pot to cool for a few minutes before attempting to remove the bread. Cool on a wire rack.
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