Ingredients
1 teaspoon saffron thread
1/2 cup golden raisin
2 (1/4 ounce) packages active dry yeast
1/2 cup milk
1/3 cup sugar
4 cups flour
1/2 teaspoon salt
1/4 lb unsalted butter, at room temperature
egg wash made from
1 egg, beaten with
1/4 cup milk
Directions:
1. Set the oven at 250°F
2. Put the saffron in a cup and put it in the oven
3. After 5 minutes, pour 1/4 cup of very hot water over it
4. Let it steep for 20 minutes while you get on with the rest of the preparation
5. Put the raisins in a bowl and cover with hot water
6.Set aside
7. Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
8. Combine the flour, remaining sugar, and salt in a large mixing bowl
9. Mix in the yeast mixture and then the butter
10. When everything is thoroughly combined, add the saffron mixture
11. Drain the raisins and add them
12. Mix and knead thoroughly until the dough is soft but not sticky
13. Roll it into a ball and put it in a greased bowl
14. Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
15. Knock the dough down by thumping it firmly several times
16. Knead it for 2 or 3 minutes
17. To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long
18. Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
19. Tuck the ends underneath
20. Place on a greased baking sheet and cover with plastic wrap
21. Let rise in a draft-free spot for about an hour or until doubled in bulk
22. During the last 10 minutes of rising time, set the oven at 400°F
23. Brush the bread with the egg wash
24. Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.