In a large bowl, sprinkle yeast over the warm water and let sit for 5–10 minutes, until foamy.
Beat in the honey, oil, 2 eggs, and salt.
Add the flour, one cup at a time, stirring or beating well after each addition.
Once the dough begins to thicken, turn it out onto a floured surface and knead until smooth, elastic, and no longer sticky, adding more flour as needed.
Place dough in a lightly oiled bowl, cover with a clean damp cloth, and let rise for 1½ hours, or until doubled in size.
Punch down the dough and turn it out again onto a floured board. Divide in half.
Knead each half briefly, then divide into thirds and roll each piece into long logs, about 1½ inches in diameter.
Pinch the tops of the three logs together and braid from the center outward. Tuck the ends under.
Place each braid on a parchment-lined or greased baking tray. Cover with a towel and let rise again for about 1 hour.
Preheat oven to 375°F.
Beat the remaining egg and brush generously over each braid. Sprinkle with poppy or sesame seeds, if using.
Bake for 40 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Cool on a wire rack for at least 1 hour before slicing.

The braid is more than beauty—it’s a memory of how separate strands can become one.