Combine lukewarm water, yeast, salt and honey in a large bowl and stir until combined.
Add the eggs and melted butter, and mix until combined.
Gradually mix in the flour with a wooden spoon, spatula or dough hook until just combined. You'll want to mix until no flour streaks remain but you don't need to be too vigorous. It'll be a sticky dough.
Cover bowl loosely with plastic wrap or a kitchen towel and leave to rest at room temperature for 3 hours. After this rest, store in the fridge for at least 3 hours before using, and up to 5 days.
When ready to bake, lightly grease a loaf pan. Flour an area of your kitchen counter generously. Scoop out a 1.5 lb piece of dough (680g) or about 2/3 of the total dough you made onto the floured surface (Save the extra dough in the fridge, and see post info above for ideas on what to do with it.) Form the 1.5lb piece of dough into a ball by scooping the surface of the dough around and under.
Divide this dough ball into three balls and roll each out into a 12 inch rope. Stick the three ropes together at one end and braid. Pinch edge of braid together to seal.
Place braided bread into prepared pan, and rest for 90 minutes. When rest is nearly over, preheat oven to 350F (180C).
After rest, brush the loaf with the egg wash. Bake for 40-45 minutes until deep golden brown, but if browning too fast, tent loosely with foil.