Combine: 2 pkgs (4 1/2 tsp) active dry yeeast, 1 tsp sugar, 1/4 c 105-115 degree water

Measure into a large bowl:  6 c flour and 1 T salt.

Make a well in the flour mixture and pour in yeast mixture.

Combine and then add to the flour mixture:  2 c 105 degree water, 3 slightly beaten eggs, 1/4 c oil, 3 T sugar, (1/16 tsp saffron or healthy pinch safflower)

Mix until you have a good dough.  Turn out and knead ten minutes.  Place in a greased bowl, cover, and let rise until double.  Punch down, divide in two, kneading each for several minutes.  Cut each into three, roll out into ropes, and braid, seaming the ends tight.  Brush with egg wash (1 yolk diluted with 1-2 T water or milk).  Bake 15 minutes at 400/350 then 20-45 at 375/300.  The second temps are for high altitude.  The vague time for the second cook time is due to the fact that our convection oven cooks yeast breads far faster than a conventional.