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1
Combine 2 cups of flour with the yeast, sugar, and salt in large bowl and stir well. Add softened butter and stir again. It will not look at all combined - just a hugely shaggy mess.
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2
Add the hot tap water and beat with the paddle attachment of an electric mixer at medium speed for 2 minutes until well mixed and elastic.
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3
Add the eggs and 1 1/2 cups more flour. Beat on medium-high speed for 1 minute or until thick and elastic.
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4
If you are using a stand mixer, switch to a dough hook on low speed and gradually stir in enough of remaining flour with a to make a soft dough that leaves the sides of bowl. Alternatively, stir in the last bit of flour with a wooden spoon and turn the dough out onto a floured board.
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5
Knead 5 to 10 minutes, adding additional flour as needed, until it is smooth, elastic, and passes the windowpane test. Place the dough in a large, lightly oiled bowl, turning it over once to fully coat with oil. Cover with a tea towel and let raise for 20 minutes on the counter.
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6
After 20 minutes, divide the dough into two even pieces. Set one piece aside and cover with the dish towel. Gently roll the first piece into a fat log and divide again into as many pieces as you want to braid (I favor a traditional six-part braid, but three or four pieces also work well). Roll each small piece into a snake, aiming for equal length and thickness. Pinch the ends of the snakes together and braid until you reach the other ends. Tuck both ends securely under the loaf.
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7
Repeat with other half of the dough and set both loaves on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for 2-24 hours. When you are ready to bake, remove the loaves from the refrigerator and let them begin to come to room temperature while heating the oven to 365F.
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8
Beat an egg in a small dish with splash of milk and gently brush over the loaves. Bake for 35-40 minutes until the loaves are a rich golden brown and sound hollow when thumped on the bottom. Cool on racks and tear to serve (do not slice).
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9
Sandwich loaf alternative: replace half the flour with spelt flour. Press half of the dough into an 8x8 rectangle and roll into a thick log, pinching the seam when you are finished. Place seam-side down in a greased loaf pan, cover, and place in the refrigerator for 2-24 hours. Follow step 8 as written, taking care to turn the loaf from its pan promptly upon removing from the oven.
