Because this bread recipe needs time to in the refrigerator, start this recipe early in the day, or a day in advance of the day you need the bread.

In the bowl of a stand mixer, combine the sugar, salt, yeast and two cups of flour.

In a microwave safe bowl, heat the butter and water until it is very warm, but not hot (about 120-130 degrees). The butter does not have to be completely melted.

Turn the dough onto a floured surface and knead for about 10 minutes until it is smooth and elastic, adding more flour as needed. Cut the dough in half; cover and let it rest for 20 minutes. Spray a large cookie sheet with non-stick spray and sprinkle with cornmeal.

On a floured surface, roll one dough half into a 15x10" rectangle. Starting with the 15" side, tightly roll the dough jelly-roll style. Pinch the seam to seal. Repeat with the other half of the dough. Place the loaves, seam-side down on a cookie sheet and taper the ends. Brush with vegetable oil. Cover loosely with plastic wrap and refrigerate for 2 to 24 hours.

To bake, preheat oven to 425 degrees. Remove the loaves from the refrigerator and uncover them.

In a small bowl, whisk together the egg and water. Brush the egg wash on top and sides of the loaves.

In a small bowl, combine the poppy seeds, sesame seeds, garlic and salt. Mix well, then pat the mixture onto the tops of the loaves. Use a sharp, serrated knife to make a cut lengthwise down the loaf, cutting into the bread about 1/4 of an inch.

Bake the bread for 20 minutes or until it is golden brown.

Allow the bread to cool on a wire rack, then store it in an airtight container.