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1
Combine water and sugar in a small bowl.
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2
Sprinkle the yeast over the top.
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3
Set aside until foamy, about 8 minutes.
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4
Put 1 cup of the flour in a large bowl and make a well in the center.
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5
Whisk honey with 1 of the whole eggs, the yolks, olive oil, and salt in a small bowl and pour into the well.
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6
Stir to combine.
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7
Add yeast mixture, remaining 3 cups flour, and currants and stir to make a soft, shaggy dough.
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8
Knead dough on a lightly floured surface until soft and supple, about 10 minutes.
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9
Shape dough into a ball and place in lightly oiled large bowl.
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10
Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
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11
Turn dough onto a lightly floured surface; knead for just a minute, shape into a ball and return to bowl.
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12
Cover and let rise again until doubled in size, about 1 hour.
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13
Line a baking sheet with parchment paper.
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14
Form loaf according to the following instructions: Turn dough onto a clean work surface and divide into 3 equal pieces.
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15
Roll and stretch each piece into a rope 12 to 15 inches long.
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16
Arrange ropes side by side on the work surface.
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17
Starting at the far end, braid the ropes.
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18
When the braid is finished, tuck both ends under and pinch to seal.
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19
Place loaf on prepared baking sheet.
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20
Cover with a clean, dry kitchen towel and set aside to rise until doubled, about 1 hour.
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21
Place a rack in the center of the oven and preheat to 375 degrees F. Beat remaining egg.
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22
Brush loaf with egg and sprinkle with poppy seeds.
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23
Bake until golden brown, about 35 minutes.
