Measure out all of the ingredients into a mixing bowl. You may want to dissolve the yeast and honey together in the warm water, but you don’t need to unless you need to proof the yeast. (Active dry yeast only needs proofing if you’re unsure if it’s still active.) Also, keep the yeast and salt from directly touching before it comes together. Make sure you crumble up that saffron and add to the mix.

Once in the bowl together, add the paddle attachment and turn on the mixer to the first speed for a few minutes until everything comes together. Then switch to the dough hook and continue mixing for 3 minutes on low speed. Then turn to second speed and knead for about 6 minutes. You may need to scrape the dough from the dough hook occasionally, if it’s getting stuck on the middle. The long mix here is to properly develop the gluten network. The dough will be stiff.

After the first fermentation is done, divide the dough into three pieces, if making an exceptionally large three-strand bread, or six pieces if you’re making two medium-size loafs. (Or some other number of strands.) Allow to rest on an unfloored work surface, covered with plastic. After about 15 minutes, roll out the strands and form the braids. (If the dough tears while you roll, allow it to rest under plastic for several minutes and try again.)

Once braided, allow to ferment again for two hours at about 76ºF. (I do not recommend the oven, because mistakes can happen here when you start to preheat the oven.)

In the last 20-30 minutes of the rise, pre-heat the oven to 380ºF. As you’re nearing completion of the final fermentation, prepare an egg wash by mixing one egg with 1 tbsp water and a light pinch of salt.

Once ready to place in the pre-heated oven, uncover the loafs and brush with the egg wash. Top with your chosen topping (flake salt, poppy seeds, sesame seeds) and bake.

Baking time varies, but should be about 30-40 minutes for the average loaf. You want a nice brown top and for it to have a hollow sound when you knock on the bottom.