Using a stand mixer:

1. In the bowl dissolve the yeast and 1 tablespoon of your sugar into the warm water and let sit for 5-10 minutes until foamy and frothy.
2. Using the whisk attachment add in the rest of the sugar and 3 eggs, then mix on low speed. Stop mixer and switch to the dough hook attachment. 
3. Add in the half of the flour, all salt, and all butter. Knead with the dough hook on low speed until combined. Add in the other half of the flour and knead on low until the dough is elastic and smooth (about 5-10min). Add in a tablespoon of flour at a time if the dough seems so be too sticky.
Note: Don’t add in too much extra flour! The dough will become less sticky with kneading time.
4. Remove the dough from the bowl

Using a mixing bowl:

1. In a large bowl dissolve the yeast and 1 tablespoon of your sugar into the warm water and let sit for 5-10 minutes until foamy and frothy.
2. Using a whisk add in the rest of the sugar and 3 eggs, then mix to combine. 
3. Add in the half of the flour, all salt, and all butter. Using a wooden spoon mix the dough until combined. Should be a wet dough mass.
4. Turn out the dough onto a floured surface using the remaining flour. Knead with your hands until the dough is elastic and smooth (about 5-10min). Add in a tablespoon of flour at a time if the dough seems so be too sticky.
Note: Don’t add in too much extra flour! The dough will become less sticky with kneading time.

For both methods, Continued:

5. Remove the dough from the bowl

6. Roll the dough into a ball and place in a light oiled bowl (I use olive oil). Cover with plastic wrap or a damp bowl and place in a very warm area. (We live in Florida, and use our garage).

7. Let the dough rise for 2 hours until it doubles in size.

8. Line a baking sheet with parchment paper or a non-stick baking mat.

9. Punch down the dough and put the dough onto a clean countertop or work surface. Divide the dough into 3 equal pieces with a knife or metal bench scraper. Using your hands roll out each piece into a long rope. You’ll have three equal pieces of dough in a rope shape.

10. Line up the three strands parallel to one another. Lightly pinch one end of all three dough ropes together. Cross the strands in a braid fashion (right over middle, left over middle, right over middle, left over middle) until the entire loaf has been braided. Lightly pinch the other end together and fold the ends slightly underneath the loaf to make a clean appearance.

11. Cover with a dry towel and let the dough rise again for 1 hour more.

12. Position a rack in the middle of your oven and preheat to 350℉.

13. Beat the remaining egg and brush the loaf gently with the beaten egg. Sprinkle with the seeds. 

14. Bake for 28-35 minutes. The bread should be beautifully browned on the top. Transfer to a rack or cool surface to let cool completely. (Or enjoy it hot out of the oven with tons of butter!)