Sandy's Challah with Herbs

My Sista's sister-in-law gave her this recipe. It is one of the best (easiest) bread recipes that I've ever made. Bubba is a much better bread baker than I am - it does not come easy to me, but Sandy has tweaked this recipe for many years making it very easy. It's just fun to play with! The basic recipe is below but for this one I added 2 T. of fresh rosemary minced, 1 tsp. Kosher salt (in addition to the 1/4 tsp. regular salt) and 5 Basil leaves minced. It was a perfect addition to our meal!

2 1/4 tsp active dry yeast
5/8 cup warm water (100-110 degrees
2 1/4 tsp. sugar
1/4 tsp. salt
1/3 c. honey
3 eggs, beaten
1/4 c. oil
3 1/2 c. flour
Set oven to 325 degrees.
Combine yeast, sugar and water and allow to proof ~10 min. Add salt, honey 2 eggs and oil and blend with fork. Measure flour into a bowl; pour in liquid ingredients and mix well. Turn out onto a counter or wooden board and knead, adding a little flour as needed until dough is elastic and no longer sticky. Put dough in a greased bowl, cover and allow to rise in a warm place for 1 1/2 hrs. Divide into 3 balls and roll each ball into a rope; braid the ropes and all to rise for 1 more hour. Baste with on beaten egg and sprinkle with sesame seeds. Bake for 25-30 min. in a 325 degree oven.
Sista's notes:
Make sure all wet ingredients are warmed to 120-130 degree if using Rapid Rise yeast and 100-110 degrees if using regular active, dry yeast.
My notes:
Yeast doughs always work better if they are a little more wet than dry (stiff). Don't add too much flour!