5 c. unsifted flour
2 tbsp. sugar
1 1/2 tsp. salt
1 pkg. active dry yeast
1/3 c. butter
1 c. warm water
4 eggs
1 tsp. cold water
1/4 tsp. poppy seeds
Pinch of powdered saffron (optional)

Combine 1 1/4 cups flour, salt, yeast. Add butter. Dissolve saffron in tap water and add to dry ingredients; beat 2 minutes in electric mixer. Add 3 eggs, 1 egg white, and 1/2 cup flour. Beat at high speed 2 minutes. Stir in more flour to make a soft dough.

Turn onto a floured board; knead about 8 minutes. Place in greased bowl, turn over to bring greased side up. Cover dough and let rise in warm place until double, about 1 hour. Punch down, turn unto floured board. Divide in half. Divide each half into 2 pieces, 1 about 1/3, the other about 2/3.

Form each large piece into 3 (12-inch) ropes. Braid ropes. Braid small portion the same way and place on top of large braid. Seal at ends. Place on greased baking sheet.

Brush egg yolk mixed with cold water on loaves. Sprinkle with poppy seeds. Let rise covered about 45 minutes to 1 hour. Bake at 400 degrees for 20 to 25 minutes or until golden brown.