Title: Taka hallah  (make 2 days before shabbas)
 Categories: Kosher, Breads
      Yield: 4 Servings
 
      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.