This traditional Jewish Sabbath egg bread is similar to Brioche.

Combine in a large bowl or a stand mixer fitted with the dough paddle attachment:

Mix by hand or on low speed until thoroughly blended. Gradually stir in:

Mix until the dough just comes together. Cover and let the dough rest for at least 15 and up to 30 minutes.

Replace the paddle attachment with the dough hook. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, 8 to 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

Knead the dough briefly and return to the bowl. Refrigerate, covered, until it has nearly doubled in bulk (a three-quarter rise is sufficient), 2 to 12 hours. The dough is now ready to be shaped.

Divide the dough into 3 pieces. On an unfloured work surface, roll into balls. Let rest, loosely covered with plastic wrap, for 10 minutes.

Grease a baking sheet and sprinkle it with:

Roll each ball into a 14-inch-long rope, about 1 ½ inches thick and slightly tapered at the ends. Dust the 3 ropes lightly with flour, so they will be distinctly separated when baked. Place the ropes side by side and pinch the top ends together. Braid the dough strands until you reach the other ends. Tuck the ends of the braid underneath the loaf and set it on the baking sheet.

Brush over the top of the loaf:

Reserve the egg wash. Loosely cover the braid with lightly oiled plastic wrap and let rise in a warm place (75° to 85°F) until not quite doubled in bulk, about 45 minutes.

While the dough rises, preheat the oven to 375°F.

Brush the loaf again with egg wash. If desired, sprinkle with:

Bake until the crust is golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Let cool completely on a rack.