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1
In a medium bowl, whisk together the water and yeast.
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2
Add the flour and sugar and mix until just combined.
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3
Cover the bowl loosely with plastic wrap and refrigerate overnight; the next day, the sponge should be bubbly and doubled in size.
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4
Put the sponge in the bowl of a stand mixer fitted with a dough hook.
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5
Add the remaining dough ingredients and mix on low speed until smooth and elastic, about 10 minutes.
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6
(The dough should clean the sides of the bowl after a couple of minutes; if it clings to the sides, add a tablespoon or two of flour.)
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7
Coat the inside of a large bowl with oil.
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8
Shape the dough into a ball and transfer to the bowl, turning it a couple of times to coat.
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9
Cover with plastic wrap and put the bowl in a warm, draft-free place.
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10
Let rise until doubled in size, about 1 1/2 hours.
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11
Punch down the dough and turn out onto a lightly floured surface.
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12
Divide the dough into 8 equal pieces (about 4 1/2 ounces each) and using a light touch, roll each piece into a very loose ball.
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13
Cover the balls with plastic wrap to keep them from drying out.
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14
Take out one ball and roll into a 9-inch-long rope, tapering the ends slightly.
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15
Re-cover with plastic wrap and roll out the remaining balls in the same way.
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16
Line a large rimmed baking sheet with parchment or a nonstick liner.
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17
Braid the ropes as follows.
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18
As you reposition each rope, pull very gently to elongate it slightly.
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19
Take out 4 of the ropes and press them together at one end.
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20
Take the first (far left) rope, cross over the middle, and put down between the third and fourth ropes.
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21
Take the fourth (far right) rope, cross over the middle two, and put down between what are now the first and second ropes.
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22
Then cross the middle two ropes over each other, right over left.
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23
Repeat the process and continue until you reach the end.
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24
Pinch each end to seal and tuck under.
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25
Repeat with the remaining 4 ropes.
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26
Place the braids on the lined baking sheet and cover loosely with plastic wrap.
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27
Let rise in a warm place until doubled in size, at least 1 hour.
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28
Meanwhile, position a rack in the center of the oven and heat to 375F.
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29
When the braids have finished rising, brush with the reserved egg whites and sprinkle with the poppy or sesame seeds.
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30
Bake the braids for 10 minutes, then lower the heat to 350F.
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31
Continue to bake until the crust is dark golden brown and it sounds hollow when you tap the bottom of the loaf, 15 to 17 minutes longer.
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32
(Rotate the pan if the browning seems uneven.)
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33
Let cool completely on a rack.
