Prepare dough: Combine water, yeast, salt, eggs, honey and butter. Stir in all flour. Cover dough and rise at room temperature for about two hours. After rising, if there is time to refrigerate and cool the dough it will make it easier to handle and shape.
Prepare berries: Depending on the type of berries you are using, you may elect to sweeten them with a sprinkle of honey. If you are using strawberries, they should be sliced. You can also add a squeeze of fresh lemon juice to any berries.
Assemble the braid: Remove the dough from the refrigerator. Sprinkle the top with flour and use a blunt knife to divide the dough into equal halves. Sprinkle a working surface with flour and gently form one half of the dough into a round ball. Using first your fingers, then a rolling pin, roll out the dough to an oval 1/2 to 3/4 inch thickness. Prepare a cookie sheet with parchment paper.
Place the oval on the parchment. Using a blunt knife, cut 1 inch wide strips directly away from the center of the oval, symmetrically down both sides (see illustration). Spread 4oz of chévre down the uncut middle of the oval, then add 1/2 of the berries on top of the chévre. Fold in the end of the oval, then alternate strips down the sides to create the braid. Cover with plastic wrap and allow to rise at room temperature for about 40 minutes.
Use a pastry brush to brush the top of the bread with egg wash. Sprinkle a little sugar on top if desired.
Bake at 375°F for 20-25 minutes until golden on the top.
3/4c warm water
1/2 Tbsp yeast
1 tsp salt
4 eggs, beaten
3/4c butter (1 1/2 sticks) melted
3 3/4c all purpose flour
1 pint fresh berries
8oz plain chévre