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1
Combine the milk or water and butter in a medium saucepan over medium-low heat.
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2
Stir occasionally until the butter has melted and the milk has warmed through (to no more than 120 degrees); remove from the heat.
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3
Add the yeast and a pinch of the sugar, stirring to incorporate.
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4
Then add the remaining sugar, along with the honey, whisking to combine.
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5
Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook.
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6
(Alternatively, the dough can be mixed by hand using a wooden spoon.)
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7
Add half of the liquid-yeast mixture and start mixing on low speed until combined, then add the eggs and mix well.
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8
Add the remaining liquid-yeast mixture; beat to incorporate.
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9
Increase the speed to medium and beat for several minutes, until the dough pulls away from the sides of the bowl to form a smooth but slightly sticky ball.
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10
Remove the bowl from the mixer and cover with a clean dish towel; place it in a warm spot in the kitchen and let the dough rise for 45 minutes to 1 hour or until it has almost doubled in bulk.
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11
Lightly flour a work surface.
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12
Transfer the dough to the work surface and knead vigorously for several minutes, until the dough is smooth and elastic; add a little flour to the work surface as necessary.
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13
Use oil to lightly grease a large rimmed baking sheet.
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14
Use a bench scraper or large knife to separate the dough into 6 to 8 pieces of equal size.
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15
Working with one piece at a time, divide each into 3 equal sections; use your hands and the floured work surface to roll each of those pieces into thick ropes about 8 inches long.
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16
Braid the 3 pieces into a small loaf, tucking the ends under neatly.
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17
Place on the baking sheet and repeat to use all of the dough.
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18
(If there is a small wad of dough left over, place it on the sheet next to the last shaped loaf.
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19
There should be at least a 1-inch margin between the loaves.
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20
Preheat the oven to 375 degrees.
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21
Lightly beat the egg in a small cup.
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22
Cover the dough with a clean dish towel and place in a warm spot in the kitchen; let rise for at least 20 minutes or the sides of the loaves are touching.
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23
Brush the tops of the loaves with some of the egg.
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24
Bake for about 45 minutes or until the bread is golden brown and sounds slightly hollow when tapped.
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25
Use a knife to cut the loaves apart; let cool for at least 5 minutes before serving.
