In a large mixer bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers.
Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally.
Beat for 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough.
Knead dough on a floured surface until it’s smooth and elastic, about 5 minutes.
Place in a lightly oiled bowl, turning to oil the top.
Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.
Punch the dough down.
Place on a floured surface and roll into a 10×14″ rectangle.
Scatter the crawfish lengthwise over the center third of the dough.
Top with pimientos, green onions and shredded cheese.
With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling.
Alternating sides, fold the strips at an angle across the filling for a braided effect.
Place on a greased baking sheet; cover and let rise in a warm, draft-free spot until doubled in size, 30-45 minutes.
Brush the loaf with egg wash and sprinkle with sesame seeds, if desired.
Bake in a preheated 400° F oven until done and golden brown, 30-35 minutes.