Grease two 9x5x3-inch loaf pans.
Combine muffin mix, contents of crumb topping from Mix, flour and yeast in large bowl; set aside.
Combine contents of swirl packet from Mix, eggs, 1/4 cup melted butter and 1/2 cup hot water in medium bowl.
Stir well.
Add remaining 2 cups hot water and stir until thoroughly blended.
Add liquid ingredients to flour mixture; stir until thoroughly blended.
Invert onto well-floured surface; let rest for 10 minutes.
Knead for 10 minutes or until smooth, adding flour as necessary.
Divide dough in half.
Divide each half into 3 sections.
Roll each section into 10-inch rope.
Braid 3 ropes.
Fold ends under.
Place in greased pan.
Repeat with remaining dough.
Let rise 1 hour or until doubled in size.
Preheat oven to 375°F.
Bake at 375°F for 30 to 35 minutes or until bread is deep golden brown and sounds hollow when tapped.
Brush with remaining 2 tablespoons melted butter.
Cool in pans 5 minutes.
Remove bread from pans to cooling racks.
Cool completely.
Sprinkle with confectioners sugar, if desired.