Heat the buttermilk to 105° to 115° 

In a large bowl of a mixer, whisk by hand together the honey and the warm buttermilk. 

To the buttermilk mixture whisk 2 cups of the bread flour. Whisk for 100 beats to aerate the dough.

Cover the bowl with plastic wrap and let sit in a warm place for 30 to 40 minutes, until the sponge is bubbly and has expanded more than twice it’s size. It will look like it has fallen. It can be held like this for several hours if you need to stop at this point I frequently let it sit for 2 hours. 

To the sponge add the eggs, butter, and 5 cups of the flour. Knead in a mixer for 6 minutes adding additional flour if needed to make a soft but smooth dough. The dough should still pool in the bottom of the bowl. 

Cover and let rest for 20 minutes. 

Add the salt and knead an additional 8 to 10 minutes. The resting helps the liquid absorb into the dough and develops flavor. You may need to add a little flour if it doesn’t look like it will ball up. But, be careful not to add too much, you want a smooth but soft dough. 

Turn out onto a lightly floured surface and knead a few times to make a ball. 

Clean out the bowl and lightly oil it.

Place the ball of dough into the oiled bowl and flip it over to coat the top surface in oil.

Cover and let rise till more than double, about 45 minutes to 1 hour. (it may take longer if your kitchen is on the colder side)

Prepare a cookie sheet by lining it with Silpat or parchment. You may grease or spray the pan instead.

Divide the dough into thirds. Roll each portion into a long log. Pinch together all three logs on one end and braid tightly, pinching the finished end. it doesn't have to be perfect, you just want to have three logs of the same size. You may divide the dough in half for two loaves either braided or in greased loaf pans. The cooking times will be a bit shorter.

Brush the braid with the beaten egg and set aside to rise, 35-55 minutes.untill nearly doubled.

Preheat the oven to 350°. (optional : Place a large pan on the bottom shelf of the oven to use for steam.) Place a rack in the middle position of the oven to bake the bread. 

Brush the braided loaf again with the beaten egg and sprinkle generously with the poppy seeds.

Place the loaf into the preheated oven on the middle shelf, and quickly spray the oven walls with water, or toss a ½ cup of cold water onto the hot pan on the bottom shelf. 

Shut the oven door and let bake for 5 minutes, repeat the spraying or throwing the ½ cup of water onto the lower pan.

Again shut the oven door and let bake for 5 more minutes, repeat the water. Let the loaf bake for 25 minutes with out opening the door. 

After 25 minutes check the baked loaf it should be golden brown and sound slightly hollow when tapped. You may rotate the bread and cook for an additional 5 to 10 minutes if needed. 

Carefully transfer the finished loaf to a rack to cool completely.