makes 3 standard loaves or 2 free-from braids
Pour 1/2 cup of the water into a small bowl. Sprinkle the yeast and sugar over the surface. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
Place 1 1/2 cups of the flour and salt in a large bowl. Make a well in the center and add the eggs, honey, oil, and remaining 1 1/2 cups water. Beat vigorously for about 1 minute. Add the yeast mixture and beat vigorously for 1 more minute. Using a wooden spoon, add the remaining flour, 1/2 cup at a time until the dough forms a soft ball and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured work surface. Knead until firm, yet springy, about 5 to 7 minutes, dusting with flour 1 tablespoon at a time to keep it from sticking. The dough will be very smooth, have a soft and elastic quality, but never stiff.
Place the dough ball in a greased deep container, turn once to grease the top, and cover loosely with plastic wrap. Let rise at room temperature until double in bulk, about 2 to 2 1/2 hours. Do not allow it to rise more than double. Gently deflate the dough, then re-cover and let rise again until double in bulk, another 1 to 1 1/2 hours. In a pinch, this second rise can be skipped, but the flavor will be better if you have the extra time.
Turn the dough out onto a lightly floured work surface. Lightly grease the bottom and sides of three 9 x 5 pans or line 2 baking sheets with parchment. Without working the dough further divide it into 2 or 3 equal portions. If making free-form braids, further divide each half into three equal sections for braiding.
For braiding the loaves, roll each portion into a long rope, and lay three ropes parallel to each other on your work surface. Begin braiding, starting in the center rather than at the ends. Take one of the outside ropes and lay it over the center rope, then repeat the movement from the opposite side. Continue by alternating the outside ropes over the center rope. When one-half is braided, rotate the half braid and repeat with the other end. Adjust or press the braid to make it look even. Tuck the ends under and set into the loaf pans or for free-form loaves, onto the baking sheets, pinching the ends into tapered points.
Beat the egg and water glaze with a fork until foamy. Using a pastry brush, brush the tops of the bread with the egg mixture. Do not let the egg glaze drip down into the sides of the pan or it will make the bread stick and inhibit the rising in the oven. Refrigerate the glaze to use later. Cover the loaves loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes. Do not let this dough rise longer or it may collapse in the oven.
About 20 minutes before baking, place the oven rack in the middle of the oven and preheat to 350ºF. Brush the surface of the loaves a second time with the egg glaze and sprinkle with seeds if using. Bake for 40 or 45 minutes, or until the loaves are deep golden brown, the sides have slightly shrunk away from the pan, and the bread sounds hollow when tapped on the bottom with your finger. The larger free-from loaves can bake an additional 5 to 10 minutes. Immediately remove the loaves from the pans to a cooling rack. Let cool to room temperature before slicing.
from Beth Hensperger’s Bread Made Easy.
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