In a large bowl, sprinkle yeast over warm water.
Using a whisk, whisk in honey, oil, 2 eggs, and salt.
Switching to a spatula, add the flour one cup at a time, and stirring well after each additional cup of flour until you get to a nice dough consistency that you can turn out onto your countertop and begin to knead.
Knead until smooth and no longer sticky. You might need to gradually dust the dough with a little flour to get to the perfect consistency and form in a nice size ball.
Add a touch of oil into the bottom for the mixing bowl and place kneaded dough back in the mixing bowl. Cover the bowl with a clean cloth and let the dough rest in a warm area of your kitchen for one hour. *Tip – We heated up one cup of water and then put the steaming cup of water and the covered bowl in the unused microwave, so it was warm and cozy.
Let rise for 1.5 - 2 hours or until double in bulk.
On your floured countertop, turn out the dough and divide in half. Knead each half for five minutes or so, adding flour as needed to keep from getting sticky.
Divide each half into thirds and roll into long snake about1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle.
Quickly warm your oven to 150 degrees for 3 minutes, then turn oven off.
On a parchment lined baking sheet, place the two braided loaves. Fully open oven door and place the baking sheet into the oven, close the door an let rise until double in bulk, about one hour.
Remove baking sheet from oven.
Preheat oven to 375 degrees.
Beat the remaining egg and brush a generous amount over each braid. Sprinkle with sesame or poppy seeds if desired.
If using a convection oven, bake at 375 degrees for about 25 minutes. If using a standard oven, bake at 375 degrees for 30 – 35 minutes. Bread should be well browned and have a nice hollow sound when thumped on the top.
Cool on a rack for at least one hour before slicing.