Taka Hallah (Make 2 Days Before Shabbas)

• 2 teaspoons salt
• 1/4 cup vegetable oil
• 2 large eggs slightly beated
• 1/2 cup sugar
• 1 pinch saffron threads
• 4-6 food coloring yellow
• 6 cups flour, all-purpose sifted
• 2 packages yeast, active dry
• 2 cups water lukewarm
• 1/2 cup raisins white
• 1 x poppy seed

1. In large mixer bowl, mix 1 1//2 cups flour, sugar, salt, saffron and yeast.
2. Add oil all at once; gradually add water.
3. Beat 2 minutes at medium speed of mixer.
4. Add eggs, 1/2 cup flour, and food coloring.
5. Beat at high speed 2 min.
6. 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.
7. The next day: punch down and let rise again in refrig.12 to 24 hrs.
8. The next day: flour board; divide dough into 4 pcs.
9. Press raisins into each section of dough using kneading motion.
10. Divide each loaf into 4 pcs.
11. (total 16 pcs.).
12. Roll pcs.
13. abt.
14. 1" thick and abt.
15. 8 to 10 " long.
16. Pinch 3 pcs.
17. together at end and braid; pinch other end.
18. Place fourth pc on top of braid and pinch ends.
19. (For Yom-tov form a round braided loaf.)
20. Let stand, covered with dry towel, at room temp.
21. for 1 hr.
22. Brush with slightly beaten egg and sprinkle with poppy seeds.
23. Bake at 400F (200C).
24. for 20 to 25 min.

salt, vegetable oil, eggs, sugar, saffron threads, coloring yellow, flour, yeast, water, raisins white

Taken from recipeland.com/recipe/v/taka-hallah-make-2-days-before--38702 (may not work)