In a large bowl, sprinkle yeast over barely warm water and Vintage Original Seltzer. 

Beat in honey, oil, 2 eggs and salt. 

Add the flour 1 cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. 

Cover with a damp clean cloth, and let rise for 1 ½ hours or until dough has doubled in bulk.

Punch down the risen dough, and turn out onto floured board. Divide in half, and knead each half for 5 minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds, and roll into long snake about 1 ½ inches in diameter. Pinch the ends of the 3 snakes together firmly, and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle; pinch ends together. 

Grease 2 baking trays, and place finished braid or round on each. Cover with towel, and let rise about 1 hour.

Heat the oven to 375°F (190°C).

Beat the remaining egg, and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.

Bake for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least 1 hour before slicing.

Source: Allrecipes.com