Dissolve 1 Tbsp of sugar into warm milk. Stir in the yeast and let it bloom for 5 minutes.
In the bowl of your stand mixer, whisk together the melted butter, eggs, and honey. Once the yeast is bloomed, mix that in as well.
Add in the first 4 cups of a flour and the salt. Turn the mixer on low speed until well combined. Add the final cup of flour a little bit at a time until the dough isn't sticking to the sides of the bowl as much. Scrape the sides of the bowl down as needed. Set the mixer to medium-low speed and let it knead for 10 minutes.
Transfer the dough to a large, oiled bowl and cover with a tea towel. Proof in a warm spot for 2 hours or until it has doubled in size. I preheated my oven to 170ºF, let it cool down to 100ºF, and set the dough in there.
Turn your dough out onto a lightly floured counter. Divide it into 8 equal pieces. Roll or pull each piece into an 12-inch log.
Braid 4 strands on a lined baking sheet, and tuck the pinched ends under. Repeat with hthe other 4 strands to form 2 loaves. Cover and proof for 1 hour.
Preheat the oven to 375ºF. Brush your loaf with an egg wash made from one egg yolk beaten with 1 Tablespoon of water. Bake for 22 to 27 minutes, or until the interior registers 190ºF. After about 15 minutes, if the top looks dark enough, you might cover in aluminum foil to prevent it browning too much.
Allow the bread to cool completely before cutting into it.