1/2 c. warm water (105-115 degrees F.)
2 pkgs. Fleischmann's active dry yeast
1 c. warm milk (105-115 degrees F.)
3/4 c. + 2 tbsp. sugar
1/2 c. butter, softened
1 tsp. salt
1/8 tsp. Spice Islands Saffron Powder
2 eggs, room temp.
5 1/2 - 6 1/2 c. all-purpose flour

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 3/4 cup sugar, butter, salt, saffron, eggs and 1 1/2 cups flour; beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm, draft free place until doubled in size, about 45 minutes.

Punch dough down, divide dough into 6 equal pieces; roll each to 14" rope. Braid 3 ropes together. Pinch ends to seal. Repeat with remaining ropes. Place braids on greased baking sheets. Cover; let rise in warm draft free place until doubled in size, about 40 minutes.

Sprinkle braids with remaining sugar. Bake at 375 degrees for 25 minutes or until golden brown. Remove from baking sheets; cool on wire racks.