Mix the yeast with 1 cup warm water in a small bowl and let stand for 5 minutes, until foamy.

Combine the bread flour, egg yolks, sugar, salt, and oil in the bowl of a stand mixer. Add the yeast mixture and knead with the hook attachment until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.

Cover with a towel and let rise until doubled in volume, 1 to 1.5 hours, depending on the warmth of the kitchen.

Punch the dough down and then divide it into 3 equal pieces. ON a lightly floured surface, roll each piece into a rope about 18” long. Braid the ropes to form a loaf, place on a parchment-lined baking sheet, and cover with a towel. Let rise again until doubled in volume, about 30 minutes.

Meanwhile, preheat the oven to 350 degrees. Brush the loaf with the beaten egg and sprinkle with the sesame and poppy seeds.

Bake until golden brown, 20-25 minutes.

Let cool completely before slicing and serving. Keep at room temperature in a zip-top bag.