Sprinkle the yeast over the lukewarm water and let it bloom for about 10 minutes.
In a mixing bowl with a dough hook attachment, add in the yeast mixture, egg, oil, honey and beat it until well combined.
With a low speed, gradually add in the flour mixture. Once all flour is in the bowl, increase the speed to a medium level and continue kneading the dough until it does not stick to the sides of bowl (about 7 minutes)
Place the dough into a greased bowl and cover it with a cling wrap. Let it rise at a warm place until it has doubled in size.
Divide the dough into 3 equal portions. Roll each of the dough out to about 12 inches long and taper the 3 sets of dough at the ends and braid it into a 3 strand loaf.
Place the loaf on a baking sheet lined with a parchment paper. Cover loosely with a tea towel and let it rise for about 45 minutes at room temperature.
Preheat your oven at 350F.
Once the dough is proofed for the 2nd time, brush the top of the loaf with egg wash and sprinkle sesame seeds.
Bake the loaf for about 25 minutes or until golden brown.
Remove from the oven and allow it to cool on a cooling rack.