In a small bowl, combine warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.

In a large bowl of a stand mixer, combine flour and salt. Add the yeast mixture, granulated sugar, eggs, and vegetable oil.

Mix on low speed until combined, then knead on medium speed for 8-10 minutes until the dough is smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch down the dough and divide it into three equal portions. Roll each portion into a rope about 16 inches long.

Braid the three ropes together and place the braid on a baking sheet lined with parchment paper. Tuck the ends under.

Cover the braid loosely with plastic wrap and let it rise for another 30-45 minutes.

Preheat oven to 375°F (190°C).

Brush the braid with the egg wash mixture.

Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).

Let cool on a wire rack before slicing and serving.