In a small bowl, place saffron in 1/3-cup hot, but not boiling, water. Cover and let stand at least 20 minutes.
Place the 2 packages of yeast in another small bowl. Add 1/2 cup lukewarm water and allow to stand at least 5 minutes, stirring so that all yeast is dissolved.
In a medium-large saucepan, scald milk. Add butter, sugar and salt and allow it to fully cool.
In a large bowl, combine the cooled milk, butter and salt with the yeast mixture. Next add beaten eggs, saffron and vanilla.
In a separate bowl blend 6 cups flour, raisins, nuts, if using, and nutmeg. Add slowly to liquid mixture, beating well.
Using a wooden spoon or a hand- or stand- mixer with dough hooks begin the kneading process.
If you are making the bread by hand, flour the surface you are using and knead the bread until smooth and not sticky, roughly 10 – 15 minutes, adding up to a cup or so of flour as needed.
If you are using a mixer with dough hooks, knead until smooth and not sticky. I added about 1-1/2 cups more flour to the mixture. Add the flour a little at a time so that you don’t end up adding too much.
Oil another large bowl and place the bread dough into the bowl and lightly oil the surface of the dough. Cover with a clean cloth and place in a warm spot to rise until volume has doubled in size (roughly 90 minutes). (My kitchen was cool, so I placed the bowl on a heating pad on the lowest option.)
Lightly oil bread pans. Shape bread into loaves or rolls and allow to rise again until double, covered lightly with a towel.
Heat oven to 350 degrees while bread is rising. Bake about 30 minutes. Bread is ready when it sounds hollow when tapped.
Makes two large loaves and 2 smaller loaves, or 2 large loaves and 4 to 6 rolls.