Soften yeast in water.

Add sugar, oil, and slightly beaten eggs to the yeast mixture.

Mix well.

Gradually add 4 cups of flour, mixing continuously.

Add more flour gradually until a workable dough forms.

Knead the dough until smooth and elastic.

Place the dough in an oiled bowl, turning to coat.

Cover the bowl and let the dough rise in a warm place until doubled in size, about 2 hours.

Preheat oven to 350°F (175°C).

Divide dough into 3-6 equal pieces.

Roll each piece into a long strand.

Braid the strands together.

Place the braided loaf on a baking sheet.

Brush with egg glaze.

Bake for 30-35 minutes, or until golden brown.