Preparation

1. In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Let stand until foamy, about 5 minutes.
2. Insert the dough blade in the work bowl and add flour, remaining sugar and salt. Pulse to combine, about 2 to 3 times. Add cold water, melted butter and egg to yeast mixture. With machine running, add liquid through small feed tube in a steady stream as fast as the flour absorbs it. Once dough forms a ball continue processing for 45 seconds to knead dough.
3. Place dough in a floured plastic food storage bag and seal. Let rise in a warm place until doubled in size, about 1 to 1½ hours.
4. Place dough on a lightly floured surface and punch down. Divide dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1½ x 14-inch.
5. Place the cylinders side by side on a baking sheet coated with vegetable oil cooking spray. Braid loosely from one end. Gently pull and taper each end to a point, then pinch and tuck under loaf.
6. Cover with plastic wrap coated with vegetable oil cooking spray and let rise until doubled in size, about 45 minutes.
7. Preheat oven to 375°F 15 minutes before baking. Prepare egg glaze by combining egg with water; brush over braid.
8. Bake in lower third of preheated oven for 20 minutes. Lower temperature to 350°F. and bake until loaf is browned and sounds hollow when tapped, about 10 minutes. Cool on wire rack.