adapted from Andrew Zimmern

• 2 cups warm water
• 3 3/4 teaspoons active dry yeast
• 5 1/4 cups all-purpose flour, plus more for dusting
• 2 teaspoons fine sea salt
• 2 teaspoons sugar
• 2 tablespoons unsalted butter, softened, plus more for greasing
• 1 large egg beaten with 1 tablespoon water
• Poppy seeds and sesame seeds, optional

In a small bowl, whisk 1/2 cup of the warm water with the yeast. Let stand until foamy, about 5 minutes.

Meanwhile, sift the flour with the salt and sugar into a food processor bowl. Add the butter and process until it is mixed in well. Place into a stand mixer.

Add the yeast water and another 1 1/2 cups of water and mix on low until dough starts coming together. Knead until smooth and elastic, about 6-8 minutes. Form a ball and transfer to a large buttered bowl. Cover with a kitchen towel and let it rise in a warm place until doubled in bulk, about 1 hour.

Preheat the oven to 450°. Punch down the dough and scrape it onto a lightly floured work surface. Cut the dough into 4 pieces. Gently shape the dough into 4 rounds and transfer to a large baking sheet. Cover loosely with a kitchen towel and let stand in a warm place until nearly doubled in bulk, about 30 minutes.

Brush the rounds with the egg wash and sprinkle poppy seeds or sesame seeds, if desired. Bake for 25 to 30 minutes, until well browned and firm. Let the loaves cool on the baking sheet for 20 minutes, then transfer to racks to cool completely.