1 pk (or cake) Yeast
2 ts Sugar
1 1/4 c Lukewarm water
4 1/2 c Flour — sifted
2 ts Salt
2 Eggs
2 tb Salad oil
1 Egg yolk
4 tb Poppy seeds
1/8 ts Saffron — (optional)
Combine the yeast, sugar and 1/4 cup lukewarm water. Let stand for 5
minutes. Sift the flour and salt into a bowl. Make a well in the
center and drop the eggs, oil, remaining water and the yeast mixture
into it. Work into the flour. Knead on a floured surface until
smooth and elastic. Place in a bowl and brush the top with a little
oil. Cover with a towel, set in a warm place and let rise 1 hour.
Punch down, cover again and let rise until double in bulk. Divide
the dough into three equal parts. Between lightly floured hands roll
the dough into three strips of even length. Braid them together and
place in a baking pan. Cover with a towel and let rise until double
in bulk. loaf pan. Note: 1/8 teaspoon saffron can be dissolved in the
water if you like additional flavor and color.
Yields
1 servings
