In a large mixing bowl, put 2 cups very warm water,1 tsp sugar, 3 packets dry active yeast. Stir. Let sit 10 minutes. Stir.
ADD: 1/2 cup oil (corn), 1/2 cup honey, Saffron (a bit, crushed), 9 eggs, beaten lightly, 2 tsp salt. Stir very well.
Add 3 cups bread flour. Stir. Three more. Stir well.
Slowly add more flour until not stirrable, then add with hands and mix until a moist dough. Add more until workable. Put on surface and knead, adding more flour until springy dough consistency.
Note: this is the step that experience is needed to know the right amount of flour.
Knead and form into a ball. Put in oiled bowl and rise one hour.
Punch down. Knead briefly. Form big ball. Cut into 4 equal pieces. Take one of the four and cut it into three pieces. Roll each of the 6 pieces (three large, three small) into 20 inch long ropes. Cover a baking sheet with foil, oil or Pam, and corn meal. Braid the three large ropes into a tight braid, pinch and fold under the ends, put it on the sheet. Braid the three small ones and lay it on top of the other braid. Tuck in the ends. Cover with a cloth.
In 45 minutes, preheat the oven to 350. Brush the loaf with egg white. Let rise for about another 10 or 15 minutes.
Throw a few ice cubes in the oven.
Put tray on center rack I oven and bake. Check starting in 20 minutes, every 5 minutes. Bake until dark golden, usually about 30-35 minutes.
Let cool on rack (off of baking tray).