Dissolve yeast and sugar in water.
Add about 21/2 cups of the flour or enough to make a heavy batter.
Beat in salt, butter and eggs, reserving 1 tablespoon of the beaten eggs for glaze.
Work in enough additional flour to make a firm dough.
Knead on a floured board until smooth.
Place dough in a lightly oiled bowl and turn to oil entire surface.
Coyer with a dish towel and let rise in a warm place about 2 hours or until doubled in bulk.
Punch down and knead again briefly.
Return to bowl, cover with a towel and let rise 1 to 1 1/2 hours or until doubled in bulk.
Punch down.
Cut off about 1/4 of the dough and set aside.
Divide remaining dough into 3 equal pieces and shape each into an even rope about 18 inches long.
Braid, pressing ends to seal.
Repeat with smaller portion of dough to make a thinner braid of the same length.
Center small braid on top of large one, moistening to seal.
Cover and let rise on a greased baking sheet about 45 minutes or until almost doubled in bulk.
Brush with reserved 1 tablespoon beaten egg.
Bake in a preheated 400° oven 15 minutes.
Reduce heat to 350° and continue baking 20 to 30 minutes longer or until browned.