• In a kitchen aid mixer equipped with a dough hook, add the flour, sugar, yeast, salt, eggs, water and butter.
  730 grams all purpose flour, 125 grams granulated sugar, 18 grams instant yeast, 8 grams kosher salt, 155 grams eggs, 225 grams water, 113 grams butter
• Knead on low speed 2 to 3 minutes until a dough starts to form. Increase speed to medium to medium high. Knead for 7 to 8 minutes. Dough should be sticky.
• Transfer the dough into a lightly greased large mixing bowl. Cover and ferment for 1 1/2 to 2 hours until the dough has doubled.
• Transfer the dough to a clean work surface. First divide dough into 16 equal portions. Then further divide each portion into 3 equal pieces. Shape each piece into a log. Cover loosely with a clean kitchen towel. Rest for 10 to 15 minutes.

Line a half sheet pan with parchment paper:

• Final shape each piece into a log about 4 to 5 inches in length. Use 3 pieces of this log to shape into braids. Transfer the braids to the parchment lined sheet pan. Cover loosely and final proof for 1 hour.

Preheat oven 350F degrees:

• Brush the dough with egg wash. Bake in preheated 350F degrees oven for 25 to 30 minutes. Cool on a wire rack. Serve and enjoy.
  1 egg beaten thoroughly for egg washing the braided bread.