Taka Hallah (Make 2 Days Before Shabbas)

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   ["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 cup flour, and food coloring.", "Beat at high speed 2 min.", "Stir in 2 cup 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 400F (200C).", "for 20 to 25 min."]

* Per serving · 4 servings · Values may vary.