Place the water, sugar, honey, oil, salt, eggs, flour and yeast in the bowl of an electric mixer fitted with the dough hook.

Starting on the lowest speed, combine all the ingredients then increase the speed to knead.

Knead for 5 minutes or until the dough is smooth and elastic. If it is a little sticky, add extra flour one tablespoon at a time.

Oil a large bowl.

Shape the kneaded dough into a ball and place it in the oiled bowl then cover it and set aside until doubled in size (about 2 hours in my kitchen).

Flour the bench and turn the risen dough out of the bowl.

Punch it down and cut in half.

Set one half aside and divide the remaining half into three equal pieces.

Shape each piece into a long rope.

Connect the three pieces at one end, furthest away from you by squishing them all together and then plait the pieces together. To do this, take the outer right rope and place it over the middle one, then take the outer left rope and place it over the middle, repeating until you get to the end then squish it all together.

Place the plait into a lined baking tray and tuck the ends over.

Repeat with the remaining dough then cover the tray with plastic wrap and set aside until almost doubled in size (about 1-2 hours).

Pre-heat the oven to 160C fan-forced.

Brush the risen loaves with milk (or a beaten egg mixed with a little water) and sprinkle with poppy seeds if using.

Bake for 25 minutes or until golden then transfer to a wire rack.

Best eaten warm or toasted.