Proof the yeast: In a large bowl, combine 1 cup warm water, 2¼ teaspoons active dry yeast, and 1 tablespoon sugar. Stir and let sit for 5–10 minutes until foamy. If nothing happens, your yeast may be expired or the water too hot or cold.

Mix the wet ingredients: Whisk in 2 large eggs, 1 egg yolk (reserve the white for later), 3 tablespoons oil, 3 tablespoons sugar (or 2 tablespoons sugar + 1 tablespoon honey), and 1½ teaspoons salt.

Add flour: Stir in 3½ cups flour, one cup at a time, until a shaggy dough forms. If it’s very sticky, add up to ½ cup more, a tablespoon at a time. The dough should be soft and slightly tacky, not wet.

Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. It should spring back when poked. You can also knead with a stand mixer on medium-low for 6–8 minutes.

First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean towel or plastic wrap and let rise in a warm, draft-free spot until doubled, about 60–90 minutes.

Prepare to braid: Gently punch down the dough to release air. Turn it out and divide into 3 equal pieces for a simple 3-strand braid (or 4 or 6 for a more intricate loaf). Roll each piece into a rope about 14–16 inches long. Let the ropes rest for 5 minutes if they spring back; this relaxes the gluten.

Braid the loaf (3-strand): Pinch the top ends together. Cross the right strand over the center, then the left strand over the new center. Repeat, alternating sides, until you reach the end. Pinch to seal and tuck ends underneath. Transfer to a parchment-lined baking sheet.

Second rise: Cover the braided loaf lightly and let it rise until puffy, 30–45 minutes. It should not double here—just look fuller and airy.

Egg wash: Whisk the reserved egg white with 1 tablespoon water. Brush the loaf all over. For seeds, sprinkle them on now so they stick.

Bake: Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, rotating the pan halfway. The loaf is done when deep golden brown and the internal temperature reaches about 190–195°F (88–90°C). If it’s browning too fast, tent loosely with foil.

Cool: Cool on a wire rack for at least 45 minutes before slicing. This sets the crumb and keeps it soft.