Bring water to boil.

Put boiling water and saffron in bowl of mixer.

Let water cool to lukewarm.

Stir to dissolve.

Let sit approx. 5 minutes, until a bit foamy.

Using paddle attachment and lowest speed, mix oil into yeast.

Using lowest speed, beat in 4 eggs, one at a time.

Replace paddle attachment with dough hook.

Gradually add flour, beating between additions.

When dough holds together, it is ready to be kneaded until smooth, either with dough hook or by hand.

Grease large mixing bowl.

Put dough in mixing bowl and cover with plastic wrap.

Punch dough down.

If using raisins, knead them into dough.

Divide dough into two equal portions. Set one portion aside.

Form portion into 6 balls.

Place the 6 strands in a row, parallel to each other.

Pinch the tops of the strands together.

Move outside right strand over 2 strands.

Move second strand from the left to far right.

Move outside left strand over 2 strands.

Move second strand from right over to far left.

Start over with outside right strand.

Continue until all strands are braided.

For straight loaf, tuck ends underneath.

For circular loaf, twist into cricle, pinching ends together.

WIth reserved portion, form second loaf the same way.

Grease cookie sheet.

Place braided loaves on cookie sheet at least two inches apart.

Beat remaining egg.

Let rise another hour.

Brush loaves with remaining egg mix.

Sprinkle loaves with seeds, if using.

Cool loaves on rack.