*  Exported from  MasterCook  *

                Taka Hallah (Make 2 Days Before Shabbas)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       ts           Salt
     1/4   c            Oil
   2                    Eggs -- slightly beaten
     1/2   c            Sugar
   1       pn           Saffron
   4       dr           Yellow color -- up to 6 dr
   6       c            Flour -- up to 6-1/2 c, sifted
   2       pk           Yeast
   2       c            Water -- lukewarm
     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 minutes. 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 hours.
  
  The next day:

  Punch down and let rise again in refrigerator 12 to 24 hours.
  
  The next day:

  Flour board; divide dough into 4 piecs. Press raisins into each
  section of dough using kneading motion. Divide each loaf into
  4 pieces (total 16 pieces). Roll pieces about 1" thick by 8 to 10"
  long. Pinch 3 pieces together at end and braid; pinch other end.
  Place fourth piece on top of braid and pinch ends. (For Yom-tov
  form a round braided loaf.)
  
  Let stand, covered with dry towel, at room temperature for 1 hour.
  Brush with slightly beaten egg and sprinkle with poppy seeds. Bake
  at 400 F for 20 to 25 minutes.

  Makes 4 loaves.
 

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