Taka Hallah(Make 2 Days Before Shabbas)

2 ts Salt

1/4 c Oil

2 Eggs, slightly beated

1/2 c Sugar

1 pn Saffron

4 to 6 drops yellow color

6 c Flour, sifted (+1/2 c.maybe)

2 pk Yeast

2 c Lukewarm water

1/2 c White raisins

Poppy seeds

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, 1/2 c. flour, and food coloring. Beat at high speed 2 min. Stir in 2 c. flour, then remaining 2 1/4 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 F. for 20 to 25 min. Makes four loaves.