Flour Paste:
1/2 cup (120 g) water
3 Tbsp (25 g) bread flour

Dough:
1 large egg + 2 large egg yolks
1/3 cup (80 g) water
2 Tbsp (30 g) vegetable oil
2 3/4 cups (330 g) bread flour
1 1/4 tsp instant yeast
1/4 cup (50 g) sugar
1 tsp table salt
Vegetable oil spray

Egg Wash:
1 large egg
pinch salt
1 Tbsp sesame or poppy seeds (optional)

1/2 cup (120 g) water 3 Tbsp (25 g) bread flour 1 large egg + 2 large egg yolks 1/3 cup (80 g) water 2 Tbsp (30 g) vegetable oil 2 3/4 cups (330 g) bread flour 1 1/4 tsp instant yeast 1/4 cup (50 g) sugar 1 tsp table salt 1 large egg 1 Tbsp sesame or poppy seeds (optional)

For the flour paste:
1. Whisk water and flour in bowl until no lumps remain.
2. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding like consistency that forms mound when dropped from end of whisk into bowl (40-80 seconds).

For the dough:
1. In bowl of stand mixer, hand-whisk flour paste, eggs, yolks, water, and oil until well combined.
2. Add flour and yeast.
3. Fit mixer with dough hook and mix on low speed until all flour is moistened, 3-4 minutes.
4. Let stand for 20 minutes.
5. Add sugar and salt and mix on medium speed for 9 minutes (note that dough should be quite firm and dry.
6. Transfer dough to counter and lightly spray now-empty mixer bowl with oil spray.
7. Knead dough on counter briefly to form ball and return it to prepared bowl.
8. Lightly spray dough with oil spray and cover bowl with plastic wrap. Let dough raise until about doubled in volume, about 1.5 hours.
9. Line rimmed baking sheet with parchment paper, and nest in a second rimmed baking sheet.
10. Transfer dough to counter and press into 8-inch square, expelling as much air as possible.
11. Cut dough in half lengthwise to form 2 rectangles. Cut each rectangle again in half lengthwise to form 4 equal strips of dough.
12. Roll each dough into 18 inch ropes (tapered for last inch on either side).
13. Arrange ropes in plus sign shape with 4 ends overlapping in center by 1/2 inch.
14. Firmly press center of cross to seal ropes to each other and stick to counter.

For braiding:
15. Lift 12:00 rope and bring over center to 5:00 position.
16. Lift 6:00 rope and bring over center to 12:00 position.
17. Lift 9:00 rope and bring over center to 4:00 position.
18. Lift 3:00 rope and, bring over center to 8:00 position.
19. Adjust ropes so that the 12:00 rope remains, 5:00 adjusts to 6:00, 4:00 adjusts to 3:00, and 8:00 adjusts to 9:00. Dough ropes should now be pointing to 12:00, 3:00, 6:00, and 9:00.
20. Repeat steps 15-19 until you can no longer braid - loaf will naturally list to 1 side.
21. Pinch ends of ropes together and tuck both ends under braid.
22. Transfer braid to prepared baking sheet. Cover loosely with plastic wrap and let rise until dough does not spring back fully when gently pressed with knuckle, about 3 hours.
23. Thirty minutes before baking, adjust oven rack to middle position and heat oven to 350 degrees.

For the egg wash:
24. Whisk together egg and salt.
25. Brush loaf with egg wash and sprinkle with seeds (if using).
26. Bake until loaf is deep golden brown and registers at least 195 F with an instant read thermometer (about 35-40 minutes).
26. Let cool on sheets for 20 minutes. Transfer loaf to wire rack and let cool before slicing, about 2 hours.