1 pkg. dry yeast
2 tsps. sugar
1/8 tsp. saffron (or a few drops of yellow food coloring)
1 1/4 cups lukewarm water
4 1/2 cups sifted flour
2 tsps. salt
2 eggs
2 Tbsps. oil
1 egg yolk, beaten with 1 tsp. water
4 Tbsps. poppy or sesame seeds
Combine yeast, sugar, saffron, 1/4 cup water, and let stand 5 minutes. Sift flour and salt into a large bowl, make a well in the flour, and drop in the eggs, oil, water, and dissolved yeast mixture. Work in well with your hands, turn out on a floured board and knead well. Cover, and let rise in a warm place for one hour. Punch the dough down, recover, and let rise until doubled (if you poke a finger into it, the dent will spring back fairly quickly). Divide into three or four parts and let rest for 10 minutes. Shape the loaf into a round. Cover again and let rise until it doubles. Brush with the beaten egg/water mixture, sprinkle with seeds, and bake for 50 minutes in a 375°F oven.
Variation: For a sweet challah, add 1/4 cup sugar and 1/2 cup raisins.
