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In a large bowl, stir together the yeast and ¼ cup of flour. Then whisk in the warm water until smooth. Let the yeast slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
Whisk the three eggs, salt, oil, and honey into the yeast slurry. Add the remaining 3¼ cups of flour using a wooden spoon. When the mixture resembles a shaggy ball, place it on a work surface, kneading until smooth … no more than five minutes, until consistency of modeling clay. If too firm, add a tablespoon of water. If too wet, add a tablespoon of flour.
Place the dough back in the bowl and cover with plastic wrap or a clean kitchen towel, letting it ferment until it has doubled in bulk — about two hours.
Line two large baking sheets with parchment paper. Divide the dough into two portions, braiding each. For each loaf, divide the dough into six strands — pinched together at one end. Braid and finish with another pinch. Cover the loaves again, letting them proof (rise) until tripled in size … about two hours. Afterward, brush each loaf with the egg wash made with the remaining egg and a pinch of salt. Bake at 325 degrees F in the middle of the oven for 35 to 45 minutes until browned.