Serves 15
1 1/2 cups milk
1 cup butter
1 cup white sugar
2 tsp saffron threads
1/2 cup hot water
2 (.25 ounce) pkgs active dry yeast
2 eggs
2 tsp salt
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 tbsp grated lemon zest
6 cups all-purpose flour
1. Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the
liquid.
2. In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. Add the remaining flour, 1/2 cup
at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14-inch long ropes. Braid the ropes together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
5. Preheat oven to 350 degrees F. Bake for 50-60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.
