Chaliah Bread

2 cups milk
1/3 cup butter
1/4 cup water
Pinch powdered saffron (optional)
Heat until blended
3 1/2 cups unsifted flower
2 packages active dry yeast
1/4 cup sugar
1 teaspoon salt
4 eggs
3 to 4 cups unsifted flour,
1 tablespoon cold water
1/2 teaspoon poppy seeds

Oven temperature: 375 degrees
Bake 30 minutes,
Yield: one large loaf

In saucepan, heat milk, butter, water, and saffron until blended. In a large bowl, combine 3 ½ cups flour, yeast, sugar, and salt.
Blend in milk mixture and beat for 2 minutes with an electric mixer at medium speed.
Separate 1 egg, reserving yolk, blend egg white and 3 whole eggs into batter.
Add enough additional flower to make soft dough.
Turn onto floured board and knead dough until satiny.
Place dough in greased bowl, turning once to grease top.
Cover, and let rise in a warm place (85 degrees) until double in bulk.

Punch down, turn onto floured board and divide into 2 pieces, 1 piece twice the size of the other.
Divide the larger piece of dough into thirds, rolling each into 15-inch rope.
Braid together tightly, seal ends by pinching.
Divide smaller portions into thirds, rolling each into a 13-inch rope.
Braid tightly. Place smaller braid on larger one and seal ends.
Place diagonally on greased baking sheet.
Beat reserved yolk with water and brush Chaliah.
Let rise until double in bulk.
Sprinkle poppy seeds on top.
Bake in 375 degrees oven 25 to 30 minutes.