In a stand mixer with a dough hook attachment, combine flour, water, whole egg, egg yolk, honey, yeast and salt. Mix on low speed for about 5 minutes.  If your mixer starts straining, knead by hand.  

Add the sugar, once incorporated, slowly start streaming the oil in. 

Remove from bowl, knead a bit by hand.  Place in a greased bowl and cover, allow to rest for 45 minutes. 

Uncover the bowl, punch down the dough, and cover.  Allow to rest for another 45 minutes. 

On a floured surface, shape the dough into a square as best as you can.  Cut into 9 equal pieces, cover with plastic wrap and allow to rest for 15 minutes. 

Roll each piece to about 18 inches and place on a parchment lined cookie sheet.  Pinch top of 3 pieces, and braid down to the end.  Tuck in end.  Brush with egg wash, put toothpicks in bread and cover with plastic wrap.  Allow to proof for 1 1/2 hours.

Pre-heat oven to 350.  Brush more egg wash and sprinkle with sesame seeds if you like.  You could also add poppy seeds or even everything seasoning.