In a large bowl, combine the yeast, 1/2 cup lukewarm water, and 1 tablespoon sugar. Let it sit for 10 minutes to activate the yeast.

Add the remaining 3 cups lukewarm water, cooking oil, beaten egg, 1/3 cup sugar, and salt to the yeast mixture. Mix well.

Gradually add 3 cups of flour and mix until the mixture is smooth.

Add another 3 cups of flour, stirring again until smooth.

Continue adding flour gradually until the dough becomes fairly stiff.

Knead the dough 100 times.

Place the dough in a greased bowl, cover it, and let it rise until doubled in size.

Punch down the dough and let it rise again until doubled in size.

Turn the dough onto a lightly floured surface and punch it down. Let it rest for 10 minutes.

Knead the dough for about 3 minutes and divide it into thirds.

Shape each third into a loaf and place it in a greased bread pan.

Let the loaves rise until almost doubled in size.

Bake at 450 degrees F (232 degrees C) for 10 minutes.

Reduce the oven temperature to 325 degrees F (163 degrees C) and bake for about 25 minutes longer, or until golden brown.

If the tops of the loaves brown too quickly, cover them with foil.

Remove the bread from the pans and place it on racks to cool with a clean dish towel draped over the top.