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1
Combine 1/4 cup of the water, 1 tablespoon of the honey, yeast and saffron, if desired.
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2
Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
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3
Fit processor with steel blade.
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4
Measure flour, oil, remaining 3 tablespoons of the honey and salt into work bowl.
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5
Process until mixed, about 15 seconds.
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6
Add yeast mixture to flour mixture.
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7
Process until blended, about 10 seconds.
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8
Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl.
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9
Process until ball turns around bowl about 25 times.
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10
Turn off processor and let dough stand 1 to 2 minutes.
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11
Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky.
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12
Process until dough turns around bowl about 15 times.
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13
Turn dough onto lightly floured surface.
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14
Knead raisins into dough, if desired.
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15
Shape into ball and place in lightly greased bowl, turning to grease all sides.
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16
Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.
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17
Punch down dough.
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18
Divide dough into 3 equal parts.
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19
Shape each part into strand 20 inches long.
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20
Braid strands loosely together and place on greased cookie sheet or in greased 2 quart ring mold or tube pan.
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21
Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes.
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22
Heat oven to 350F (180C).
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23
Bake until golden and loaf sounds hollow when tapped, 30 to 40 Remove immediately from cookie sheet or pan and place on wire rack.
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24
Brush honey over crust.
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25
Cool.
