In a large mixing bowl, combine 1 1/2 cups of the flour, the yeast, sugar, alt, thyme, oregano, basil and onion powder. Gradually stir in the warm water and oil, then beat for 2 minutes with an electric mixer at medium speed, scraping the bowl occasionally. Then beat for 2 minutes at high speed.
Sir in enough of the remaining flour to make a soft dough. Knead on a floured work surface until smooth and elastic, about 5 minutes. Place in a large grease bowl, turning to grease the top. Cover and let rise in a war, draft free spot until doubled in size, 30 to 45 minutes. Punch the dough down. Place on a floured work surface and roll into a 14x10 inch rectangle.
Scatter the crawfish lengthwise over the center third of the dough. Top with the pimentos, green onions, and cheese. With a sharp knife, make slashes from the filling to the dough edges along the length of the rectangle at 1 inch intervals. Alternating sides, fold strips of dough at an angle across the filling for a braided effect. Place the bread on a greased baking sheet. Cover and let rise in a warm, draft free spot until doubled in size, 30 to 45 minutes.
In the meantime, preheat the oven to 400 degrees. Brush the loaf with the beaten egg and sprinkle with sesame seeds. Bake for 30 to 35 minutes, until golden.