Activate yeast: In a small bowl, mix warm water (about 110°F), sugar, and yeast. Let sit for 5-10 minutes until foamy.

Make dough: In a large bowl, whisk together flour and salt. Make a well in the center and add the yeast mixture, eggs, and oil. Mix until a shaggy dough forms.

Knead dough: Turn dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Add small amounts of flour if too sticky.

First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1-2 hours until doubled in size.

Shape loaf: Punch down dough and divide into 3 equal pieces. Roll each into a long rope (about 16 inches). Braid the ropes together and tuck ends under.

Second rise: Place braided loaf on a parchment-lined baking sheet, cover, and let rise for 45-60 minutes until puffy.

Preheat oven to 375°F (190°C). Make egg wash by whisking egg yolk with 1 tbsp water. Brush generously over loaf and sprinkle with seeds if using.

Bake for 25-30 minutes until deep golden brown and sounds hollow when tapped. Cool on a wire rack before slicing.