1 1/4 cup (310 g) unsalted butter, at room temperature
1/4 cup (60 mL) heavy cream, to brush
Place the flour, yeast, sugar, salt, water and eggs into a mixing bowl.
Mix together and knead for about 10 minutes.
Use the dough hook attachment if using a stand mixer. Add the butter, little by little.
When all the butter is added, knead for another 10 minutes.
The dough is ready when it starts to pull away from the sides of the bowl.
Divide the dough into two parts, wrap in plastic wrap and put in the refrigerator.
Grease two loaf pans with non-stick baking spray. Shape each piece of dough into 3 equally sized ropes. Lay 3 ropes parallel on the work surface, pinch together at one end and braid loosely. Pinch braid end and place in the prepared pan. Repeat with the other 3 ropes to make the second loaf. Cover and leave to prove for about 2-4 hours, or until risen and very fluffy.
Preheat the oven to 347 °F (175 °C).
Brush the loaves with the cream and bake on the middle oven rack for 35-45 minutes, or until the loaves are golden brown and sound hollow when tapped on the base. Leave to cool in the pans for 30 minutes before turning out onto a wire rack to cool completely.