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1
In a small bowl, whisk 1/2 cup of the warm water with the yeast.
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2
Let stand until foamy, about 5 minutes.
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3
Meanwhile, sift the flour with the salt and sugar into a large bowl.
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4
Using your hands, pinch the 2 tablespoons of butter into the dry ingredients until its evenly distributed.
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5
Using a wooden spoon, stir in the yeast mixture and the remaining 1 1/2 cups of water until a shaggy dough forms.
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6
Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
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7
Gently fold the dough under itself to form a ball and transfer to a large buttered bowl.
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8
Cover with a kitchen towel and let it rise in a warm place until doubled in bulk, about 1 hour.
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9
Preheat the oven to 450.
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10
Punch down the dough and scrape it onto a lightly floured work surface.
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11
Cut the dough into 4 pieces.
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12
Gently shape the dough into 4 rounds and transfer to a large baking sheet.
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13
Cover loosely with a kitchen towel and let stand in a warm place until nearly doubled in bulk, about 30 minutes.
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14
Brush the rounds with the egg wash and sprinkle poppy seeds on top.
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15
Bake for 25 to 30 minutes, until well browned and firm.
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16
Let the loaves cool on the baking sheet for 20 minutes, then transfer to racks to cool completely.
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17
Slice the loaves and serve with creme fraiche.
