4 1/2 to 5 1/2 c. unsifted flour
2 tbsp. sugar
1 1/2 tsp. salt
1 pkg. dry yeast
1/3 c. softened butter
Pinch of powdered saffron
1 c. very warm tap water (120 to 130 degrees)
4 eggs, room temperature
1 tsp. cold water
1/4 tsp. poppy seed

In a large bowl, thoroughly mix 1 1/4 cups flour, sugar, salt, and undissolved dry yeast. Add butter. Dissolve saffron in very warm tap water. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1 egg white (reserve yolk for later use), and 1/2 cup of flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk (about 1 hour).

Punch dough down; turn out onto lightly floured board. Divide in half. Divide each half into 2 pieces, one about 1/3 of dough and the other about 2/3 of dough. Divide larger piece into 3 equal pieces. Roll each piece into a 12 inch rope. Braid the ropes together; pinch ends to seal. Divide smaller piece into 3 equal pieces. Roll each piece into a 10 inch rope. Braid the ropes together; place on top of large braid. Seal braids together at ends. Place on greased baking sheet. Repeat with remaining dough to form second loaf.

Beat together remaining egg yolk and 1 teaspoon cold water; brush loaves with egg mixture. Sprinkle with poppy seed. Let rise in warm place, free from draft, until doubled in bulk (about 1 hour). Bake at 400 degrees for 20 to 25 minutes until done. Remove from baking sheets and cool on wire racks.