1 pkg. active dry yeast
1/8 tsp. saffron (optional)
1. warm water
4 c. all-purpose flour
1 tsp. salt
2 tsp. sugar or honey
2 tbsp. cooking oil
2 eggs, beaten
1 egg yolk, beaten

Add yeast and saffron to warm water. stir. Mix 1 1/2 cups of the flour into the yeast mixture. Stir until smooth. Let stand in a warm place, free from draft, for 30 minutes. Add remaining flour, salt, sugar, oil and the 2 eggs. Knead. Let rise until double, about 2 hours.

On floured board, knead for 3 minutes. Divide into 3 equal parts and roll each into a long strip. Braid the strips together. Place on greased baking sheet and let rise for 1 hour. Brush top with egg yolk. Bake at 400°F for 10 minutes then 375°F for 30 minutes.

NOTE: Can be made in two small loaves or 1 large one. Yield: 1 loaf.