Ingredients Jump to Instructions ↓

  1. 4 lg Eggs

  2. 1 c Minus

  3. 1 Tbs oil

  4. 1/2 c Minus

  5. 1 Tbs sugar

  6. 1/4 c (1/2 stick) margarine or -butter, room temperature 2 ts Salt

  7. 1 pn Of saffron

  8. 1 c Water or lowfat milk

  9. 5 To 5 1/2 cups flour

  10. 1/2 hard wheat White

  11. 2 Envelopes dry yeast

  12. 1 Egg

  13. 1 ts Water

  14. 2 tb Sesame or poppy seeds

  15. 2 large braids Lightly grease large bowl and baking sheet; set aside. combine first

  16. 5 ingredients in mixing bowl and beat until thoroughly blended. Dissolve saffron in water or milk and add to mixing bowl. Beat in

  17. 2 1/4 cups flour and yeast. Continue beatng

  18. 2 minutes, then add additional

  19. 2 1/4 cups flour or enough to make soft dough, blending thoroughly.

  20. 8 to 10 minutes. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and let rise in warm place until doubled in volume. Punch down and let rise again until doubled. Beat egg with water. Place dough on lightly floured board and divide in half, then divide each half into 3 equal pieces. Roll each into 12-inch rope. Lay

  21. 3 ropes parallel and begin braiding in the middle, working out to each end (make braids very loose). Pinch ends together securely. Repeat with remaining ropes. Place loaves on baking sheet, brush tops with beaten egg and sprinkle with seeds. Cover with plastic wrap and allow to rise until doubled. Preheat oven to

  22. 350 F. Bake loaves until golden and bread sounds hollow when tapped, about 35 to 45 minutes. Cool on racks. Bon Appetit


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