In a large mixing bowl, place the water. Sprinkle the yeast on top and allow to bloom for 5 minutes.

Add the honey, olive oil, and two eggs. Beat until blended.

Add 4 cups of flour and beat well. Change the mixing hook to the dough hook.

Continue mixing the dough, adding the remaining flour a little at a time, until the dough is no longer sticky. Continue kneading with the dough hook for 3 minutes.

Transfer the dough to a greased bowl, turning the dough once. Cover and place in a warm spot for one hour or until the dough has doubled in size.

Punch the dough down and turn out onto a lightly floured surface.

Divide the dough into four equal portions.

Roll each piece of dough into a long rope by running your hands over the dough pushing the dough from the center to the ends as you move your hands forward and backwards over the dough. If the dough continues to be too elastic to retain its length, allow the dough to relax while you work on a different piece.

Line two of the strands parallel to one another. Place the remaining two strands perpendicular to the first two strands with the strand weaving in an over-under pattern.

To braid, tuck strands over and under alternating between one side of the circle to the other. When you reach the end of the strands, tuck the strands under the loaf.

Carefully transfer the bread to a parchment lined baking sheet or large baking stone. Loosely cover the bread with plastic wrap and then a towel. Place in a warm spot, free of drafts, and allow to rise for 1 hour or until doubled in size.

Preheat oven to 375 degrees.

In a small bowl, whisk the remaining egg. Brush the egg wash over the bread, evenly coating the bread.

Place the bread in the oven and cook for 10 minutes. Without opening the oven door, lower the oven temperature to 325 degrees and continue cooking for another 30 to 35 minutes or until the bread reaches an internal temperature of 190 degrees.

Allow the bread to cool completely before slicing and serving.