INGREDIENTS

INSTRUCTIONS

In a large mixing bowl combine the yeast, 2 cups flour, sugar, salt, and
butter or margarine. Gradually add the hot water and beat forcefully by
hand or at medium speed using the mixer flat beater, for 2 minutes. Scrape
the bowl occasionally.  Add the saffron, eggs and egg white (reserving the
yolk). The batter will be thick. Beat at high speed for 2 minutes. Continue
to add flour with a wooden spoon or change to a dough hook in the mixer.
Add about 3 additional cups of flour, one at a time, until the rough mass
is no longer sticky. If it continues to be moist, add small amounts of
flour until the dough cleans the sides of the bowl.
Turn the dough onto a floured surface and knead until it is smooth and
elastic, about 10 minutes.
Place the dough in a greased bowl and cover tightly with plastic wrap and
set aside until it has doubled in bulk, about 1 hour.
Remove plastic wrap, punch the dough down and knead out the bubbles. Divide
the dough in half. To braid, divide each half into three equal pieces.
Under your palms roll each into a 12" length. Lay the rolls parallel to
each other. Start the braid in the middle and work to one end. Pinch the
end securely together. Turn around and complete the other end. Repeat with
the other dough half. Carefully brush the braids with the egg glaze.
Sprinkle liberally with poppy seeds. Don't cover the braids for the second
rise. They will double in bulk in about an hour. Preheat oven to 400 before
baking. Bake until the braids are shiny brown, 30 to 40 minutes, and test
done when a toothpick inserted in the center comes out dry and clean.
Carefully remove the bread from the baking sheet and cool on wire racks. A
long braided loaf fresh from the oven is fragile and should be moved with
care (and a spatula under it's bottom). Do not cut until it has cooled and
firmed a bit.
Posted By saul.esformes@swcbbs.com (SAUL ESFORMES) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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