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.
With the mixer on low speed (with the paddle attachment), gradually beat the liquid into dry ingredients until just blended. Increase the speed to medium and beat for two minutes, scraping the sides of the bowl as necessary. Beat in 1/2 cup flour to make thick batter; continue beating two minutes, scraping the sides of the bowl. Stir in enough additional flour (about 1 3/4 cups) to make a soft dough.
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.