In a stand mixer, mix 1/2 c warm water, honey, oil and eggs together, with a small whisk. (I find this easier!)

Mix yeast, sugar, 3 cups of flour and salt, together in a large bowl or I prefer a large 4 cup measuring cup. Add to bowl of stand mixer. Whisk together.

Using the dough hook slowly mix, adding up to 1/4 more warm water.

The dough should be soft and slightly sticky and easily form into a smooth ball. If it is really sticky, you can add a touch more flour but remember too much flour will make a dense loaf. When the right consistency is reached, knead with the dough hook for 6 minutes.

Transfer to an oiled bowl and turn the dough ball until it has oil on all sides. Cover with a plastic wrap and let rise until doubled-up to two hours and sometimes more. 

Divide dough into three equal parts and then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide.

Brush each with toasted sesame oil and then sprinkle with coarse salt, pepper, chili flakes, and scallions. Pinch both sides together to form a roll and then roll them between your palms to create a nice strand. Pinch three strands together at the top and start to braid. When you are finished tuck the ends under, place on a parchment or silpat lined baking sheet and loosely cover. Let rise about 45 minutes.

Preheat oven to 375.

Brush with egg wash and sprinkle with sesame seeds. Bake until loaf is golden brown and has an internal temperature of 190 degrees.

Bake 25 to 30 minutes. Let cool before tearing into.