Stir together the honey, salt and 8 ounces (240 grams) of the flour in the bowl of a mixer fitted with a dough hook. Dissolve the yeast in the hot water. Add the yeast mixture, temperature-controlled water, eggs and butter to the mixer bowl. Stir until smooth.
2.
Knead the dough on medium speed, adding the remaining flour 2 ounces (60 grams) at a time, until smooth, elastic and fully developed, approximately 5 minutes.
3.
Place the dough in a lightly greased bowl, cover and ferment until doubled, approximately 1 to 1½ hours.
4.
Punch down the dough and divide into six equal portions. Form the dough into two three-strand braided loaves. Place the loaves on a paper-lined sheet pan.
5.
Brush the loaves with egg wash and sprinkle with sesame or poppy seeds. Proof until doubled, approximately 45 minutes.
6.
Bake at 350°F (180°C) until the loaves are golden brown and sound hollow when thumped, approximately 40 minutes.
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By
Rachel
