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1
Combine sugar, yeast and salt in large bowl.
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2
Whisk in water, eggs and butter.
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3
Add 3 cups flour and whisk until smooth, about 3 minutes.
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4
Using a wooden spoon, mix in enough remaining flour, 1/2 cup at a time, to form soft dough.
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5
Knead on floured surface until dough is satiny, about 10 minutes, kneading more if flour is sticky.
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6
Grease large bowl.
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7
Add dough, turning to coat entire surface.
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8
Cover bowl with towel.
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9
Let it rise in a warm, draft-free area until doubled, about 1 1/4 hours.
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10
Grease 2 large baking sheets.
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11
Gently knead dough on lightly floured surface until deflated.
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12
Cut the dough in half.
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13
Cover both pieces with a towel and let them rest for 10 minutes to relax the gluten.
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14
Divide each half into 3 pieces.
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15
Roll each piece into an 8 rope.
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16
Take 3 ropes and braid together, working from the middle to the ends.
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17
Pinch the ends together.
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18
Form 2 braids.
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19
Transfer to 2 greased pans and let rise in a warm, draft-free area until doubled, about 45 minutes.
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20
Preheat oven to 350 degrees.
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21
Brush dough with egg glaze and sprinkle with poppy or sesame seeds.
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22
Bake until golden brown and the bread sounds hollow when tapped on the bottom, about 30-40 minutes.
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23
Immediately transfer to rack and cool.
