Mix the yeast, water and honey or sugar in a big bowl, and let the mixture bubble for about 5 minutes.

Add the eggs, oil and salt, and beat. Add the flour, and mix thoroughly.

Transfer the mixture to a lightly-floured flat working surface, and knead for about 15 minutes, turning the dough a quarter of a turn every 2-3 minutes and punching it down often to eliminate any air pockets (or transfer the mixture to the bowl of a dough maker. Set for 10 minutes of kneading). Transfer the kneaded dough into a big mixing bowl (remember, it will expand). Sprinkle flour all around the dough. Let rise, covered with a cloth, in a warm draft-free area for 2 hours.

Divide the dough into 4 pieces. Divide each piece into thirds and roll each third into a long thin rope. Pinch the 3 ropes together at one end to hold them in place. Braid, and place the braid on a foil-covered cookie sheet. Repeat with the rest of the dough. Place the loaves well apart in the pan (you might need more than a pan: Bake one at a time).

Brush each loaf with the egg-and-water mixture, and top with seeds if desired. Bake in a preheated 350 degrees Fahrenheit oven for 45 minutes to one hour.