Taka Hallah (Make 2 Days Before Shabbas)
yeast, active dry
In large mixer bowl, mix 1 1//2 cups flour, sugar, salt, saffron and yeast.
Add oil all at once; gradually add water. Beat 2 minutes at medium speed of mixer.
Add eggs, ½ cup flour, and food coloring. Beat at high speed 2 min. Stir in 2 cup flour, then remaining 2¼ c. Pat dough and sides of bowl with a little oil Cover with moist towel and regrigerate at least 24 hrs.
The next day: punch down and let rise again in refrig.12 to 24 hrs.
The next day: flour board; divide dough into 4 pcs.
Press raisins into each section of dough using kneading motion.
Divide each loaf into 4 pcs. (total 16 pcs.). Roll pcs. abt. 1" thick and abt. 8 to 10 " long. Pinch 3 pcs. together at end and braid; pinch other end.
Place fourth pc on top of braid and pinch ends. (For Yom-tov form a round braided loaf.)
Let stand, covered with dry towel, at room temp. for 1 hr.
Brush with slightly beaten egg and sprinkle with poppy seeds. Bake at 400℉ (200℃). for 20 to 25 min.