Ingredients

• about 4 cups (1 lb, plus more for kneading) strong white bread flour
• 1/3 cup granulated sugar
• 1 tablespoon active dry yeast
• 2 eggs, beaten
• 1/3 cup (5 tablespoons), plus more for the bowl sunflower oil
• 1 tablespoon poppy seeds
• 2 teaspoons fine salt
• about 1 cup, divided lukewarm water

Equipment

• Large mixing bowl
• Small bowl
• Dough scraper
• Baking sheet
• Parchment paper
• Pastry brush
• Wire rack

Instructions

1. In a small bowl, stir together the yeast, a pinch of the sugar, and 2 tablespoons of lukewarm water until the yeast dissolves. Let it sit for about 10 minutes until foamy on top, which tells you the yeast is alive and ready.
2. In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add half the beaten egg (reserve the rest for the wash), the foamy yeast mixture, and the oil. Pour in about 3/4 cup lukewarm water and stir with a spoon, then bring it together with one hand. Add a splash more water only if there are dry, floury bits. The dough should feel moist but not soggy.
3. Turn the dough onto a lightly floured surface and knead with both hands for about 10 minutes, until it turns smooth and springs back slightly when pressed. Add only tiny amounts of flour if it sticks, and use a dough scraper to lift it off the counter. Shape into a ball, roll it in a lightly oiled bowl to coat, cover with a clean towel, and let rise in a warm spot for about 1 hour, until doubled in size.
4. Line a baking sheet with parchment. Punch down the dough and divide it into three equal pieces (weigh them for even strands if you like). Roll each into a rope about 10 inches long, tapering the ends. Lay the ropes parallel with a little space between them, pinch them together at the top, then braid down to the bottom and tuck the ends under. Transfer to the baking sheet, cover loosely, and let rise about 40 minutes, until puffy.
5. Heat the oven to 400 degrees F. Gently brush the reserved beaten egg all over the loaf, working it into the crevices for an even shine, then sprinkle with poppy seeds. Bake on the middle rack for 25 to 30 minutes, until deep golden and hollow-sounding when tapped underneath. Check at 15 minutes and tent with foil if the top browns too fast. Cool on a wire rack before slicing.