Place the water in a medium bowl and warm to 80°F, add 1 teaspoon of the sugar and whisk it. While still whisking, add the yeast. Let sit for 10 minutes.

Place butter in a large glass bowl and microwave until just melted. Add milk, sugar, salt and honey. Whisk until dissolved.

Whisk in the yeast/water mixture and the eggs. Pour into the dough mixer and set on low, then add the flour.

Once it combines, increase speed to medium and continue kneading until the dough can be windowpaned (about 10 minutes).

Dump the dough into a 6+ quart plastic tub with a lid and leave it at room temperature overnight.

Stretch dough out into an elongated blob and fold in half. Rotate 90° and repeat until you have done this 4 times.

Let it rise until dough has doubled again and repeat the above step.

Two hours before baking, put the pizza stone(s) in the oven(s) and preheat to 350°F.

Dump dough out on to a lightly floured surface stretching into an elongated shape. Cut in half length-wise, then cut each half in thirds length-wise.

Stretch each piece into a rope about 16 inches long. Align the ropes vertically, side by side, and start braiding.

Pinch the three strands on one end together to seal and tuck under the loaf. Do the same on the other end.

Liberally sprinkle cornmeal on a Pizza Peel and place the braided dough on it. Cover with a warm, damp towel and let rise at room temperature for about two hours.

Whisk together 1 large egg, 1 large egg yolk, and 1 tablespoon cold water for the glaze.

Glaze the dough with the beaten egg mixture, then sprinkle with kosher salt and sesame or poppy seeds if using.

Slide the dough from the peel onto the preheated baking stone(s) in the oven. Bake for 20 minutes.

Brush the newly exposed dough with the reserved glaze and sprinkle with seeds if using. Bake 15 to 20 minutes longer, or until golden brown.