Proof the yeast: Dissolve 1 ½ tablespoons active dry yeast in 1 ¾ cups lukewarm water with 1 tablespoon of sugar. Wait 5 minutes until foamy.

Mix the wet ingredients: Stir in ½ cup sugar, ½ cup vegetable oil, and 4 beaten eggs into the proofed yeast mixture, then add 1 tablespoon salt.

Add the flour gradually: Slowly add 8 to 8½ cups flour, mixing until a soft, slightly tacky dough forms.

Knead the dough: Knead until smooth and elastic, about 8–12 minutes, then place in a lightly oiled bowl.

First rise: Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour until doubled in size.

Punch down and second rise: Punch the dough down, cover, and let it rise again for about 30 minutes.

Divide and roll for braiding: Divide the dough in half for two loaves, then cut each half into 6 equal pieces and roll into strands.

Braid the loaf: Braid the strands together and place on a parchment-lined baking sheet.

Prepare for final rise: Brush with beaten egg and let rise in a warm area for 1 hour.

Bake: Preheat the oven to 375°F and bake for 30–35 minutes until golden brown.