Preparation

• Dissolve the yeast in 1/2 cup warm milk and a teaspoon sugar. After 5-10 minutes, the mixture should be foamy.
  Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
  Add yeast to flour mixture and stir.
  Add milk and warm melted butter and stir.
  Add saffron and one egg and mix well.
  
  Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
  Let it rise until it doubles in volume, about 2 hours.
  
  Put dough onto floured working surface, and shape it into two round breads.
  Cover baking sheet with wax paper and place loaves on baking sheet.
  
  Use a knife to form a criss-cross pattern on the top of each loaf.
  Let dough rise a second time at room temperature for 30 to 45 minutes.
  
  Preheat oven to 180° C. (360° F)
  Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.
  
  Cool before cutting.