2 c. milk
1 stick butter
3/4 c. honey
2 pkgs. active dry yeast
4 eggs, at room temp.
2 tsp. salt
6 c. flour
1/3 c. corn bread
1 tbsp. cold water

1. Bring milk, 6 tablespoons of butter and the honey to a boil. Remove from heat, pour into a large mixing bowl and let cool to lukewarm.

2. Stir yeast into the milk mixture and let stand 10 minutes.

3. Beat 3 of the eggs well in a small bowl, and stir them and the salt into the milk and yeast mixture.

4. Stir in 5 cups of the flour, 1 cup at a time until you achieve a sticky dough. Flour a work surface lightly and turn the dough out onto it.

5. Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary, until you have a smooth elastic dough.

6. Smear the reserved 2 tablespoons butter around the inside of the bowl and add the ball of dough into the bowl turning to coat it with butter. Cover bowl with a towel and set aside to let dough rise until tripled in bulk, 1 1/2 to 2 hours.

7. Turn dough out onto a lightly floured work surface and cut into halves. Cut each half into 3 pieces. Roll the pieces out into long snakes about 18 inches long. Braid 3 of the snakes together into a loaf and tuck the ends under. Repeat with remaining snakes.

8. Sprinkle a large baking sheet with the corn bread and transfer the loaves to the sheet. Leave room between the loaves for them to rise. Cover loaves with the towel and let rise until nearly doubled, about 1 hour.

9. Preheat oven to 350 degrees.

10. Beat the remaining egg and 1 tablespoon cold water together in a small bowl. Brush this egg wash evenly over the loaves.

11. Bake for 30-35 minutes. 2 large loaves.