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1
Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.
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2
Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well.
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3
Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough.
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4
Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes.
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5
Shape the dough into a ball.
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6
Brush a large bowl with oil and turn dough around in bowl to coat lightly.
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7
Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour.
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8
Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl.
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9
Cover and set aside until doubled in size, about 1 hour.
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10
Line 2 baking sheet pans with parchment paper.
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11
Divide the dough in half.
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12
Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log.
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13
(If dough resists, then cover and let rest for 5 or 10 minutes before shaping).
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14
Spiral each length of dough around itself to form a coiled round loaf on the prepared pans.
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15
Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf.
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16
Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.
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17
Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired.
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18
Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes.
