In a large mixing bowl, combine warm water, 1 tablespoon of sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until foamy. This step activates the yeast, ensuring your bread rises properly.

In a stand mixer bowl, combine the sifted flour, remaining sugar, and salt. Mix well to evenly distribute the ingredients.

Add the yeast mixture, vegetable oil, and 2 of the eggs to the flour mixture. Using a dough hook, mix on low speed until the dough comes together, then increase to medium speed for about 5-7 minutes until the dough is smooth and elastic.

If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is manageable. The dough should be soft but not overly sticky.

Shape the dough into a ball and place it in a greased bowl, turning it to coat. Cover with a kitchen towel and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Once the dough has risen, punch it down to release the air. Divide the dough into three equal pieces for a traditional braid.

Roll each piece into a long rope, about 12-15 inches long. Make sure they are even in thickness for uniform baking.

Pinch the tops of the three ropes together and braid them, tucking the ends under to secure. Place the braided dough onto a parchment-lined baking sheet.

Cover the braided dough with a towel and let it rise again for about 30-45 minutes until puffy.

Preheat your oven to 350°F (175°C).

In a small bowl, whisk together the beaten egg and water to create the egg wash. Brush the egg wash over the braided dough to give it a beautiful golden color when baked.

Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove from the oven and let it cool on a wire rack before slicing. This allows the steam to escape and prevents the bread from becoming soggy.