Method

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 sides of 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 comes clean from sides of bowl.  

Turn dough onto a floured surface and knead until it is smooth and elastic, about 10 minutes.   Place in a greased bowl, cover tightly with plastic wrap and set aside until double in bulk, about 1 hour.  

Remove plastic wrap, punch down dough and knead out any bubbles.   Divide in equal halves.

Braiding: Divide each half into three equal pieces. Using the palms of your hands, 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 braid similarly on the other end. Repeat with the other dough half. Carefully brush the braids with the egg glaze. Sprinkle liberally with poppy seeds.

Place on a lightly greased baking sheet.  (If you are careful, you can do this process directly on the sheet.) Allow dough to rise, uncovered, until double in bulk, about one hour.

Preheat oven to 400°F for ten minutes 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. Using a spatula as this braid is delicate, transfer bread from baking sheet to wire racks. Allow to firm up and cool slightly before slicing.  

Contributor: pat ciesla

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