-HWDP78B    CHERYL GAVARD
1/2 c  Warm water
1 ts Sugar
1 pk Dry active yeast
-Combine these and let sit
-for later use
1 ts -warm water
pn Saffron
3 c  Flour; up 2 4 cups
3 lg Eggs; or subs.
1/3 c  Veg. oil
3 tb Honey
2 tb OJ
1 1/2 ts Salt
1    Beaten egg; set aside

Combine these 2 ingredients and let sit in warm place until it bubbles and
foams. “proofing the yeast”

Sift 2 1/2 cups of the flour into a glass bowl. Make a well in the center
and add the yeast, 3 eggs, veg. oil, honey, OJ, salt, and saffron. Beat
either with dough hooks, or by hand until well mixed and a soft dough is
formed. Start to add more flour and knead it in until you get a non-sticky
dough ball.

Turn out onto floured surface and knead it for ten mins. until very
elastic. 3-5 mins.

Oil a bowl and place the dough ball in it and coat well. Cover and let rise
in warm place for 1 1/2 hrs. Punch down. Let stand covered for 1 hour.
Punch down.

Remove to floured board and shape into a round by rolling on the board
until it is a rope about 18-22″s long. Curl it up and place on oiled sheet
and cover and let stand for 1 hour or until double. Brush with beaten egg
and bake at 375 for 15 mins. lower to 350 and bake for 25 mins. more or
until golden and hollow sounding when thumped on botton.

Now if you want you can sprinkle on seeds of your choice before baking and
after brushing with the egg. Or you can add rasins to the bread, by
flattening it, and patting on rasins and then rolling it up jelly roll
style and then forming it into the round. You can also bake it in a braid
by splitting the dough into three pieces, and rolling each 20 “s long
pinch one end together and “braid” the ropes. Pinch the other end. Then
follow the directions for baking. I hope you all try this bread as it is
relly great. It can also be used as Easter bread and have candied fruit
added to it and then glazed with a powder sugar glaze and sprinkle on
collored jimmies. If anyone bakes this bread please let me know how it
goes:) TTYL