Gather all ingredients.

Dissolve yeast in warm water in a large bowl and let stand until yeast softens and begins to form creamy foam, approximately 5 minutes.

Stir in egg yolks, 3 whole eggs, vegetable oil, sugar, and salt. Mix in 3 ½ cups of flour to form a sticky dough.

Turn dough out onto a lightly floured surface. Knead with the remaining 1 cup of flour until the dough becomes smooth and elastic, about 7 minutes.

Transfer dough to a well-oiled bowl. Turn the dough until its surface is evenly coated with oil. Cover dough with a damp cloth and let it rise in a warm place until doubled in volume, about 1 ½ hours.

Punch down the dough and divide it into three equal portions. Roll each piece into a 12-inch long rope.

Braid the three dough ropes together and seal the ends.

Transfer the braided dough onto a greased cookie sheet. Whisk the remaining egg with a pinch of salt and brush the mixture onto the top and sides of the bread. Let the braided dough rise in a warm place until doubled in volume, about 45 minutes.

Preheat your oven to 375°F (190°C). Brush the bread again with the egg wash.

Bake the bread in the preheated oven until golden brown, approximately 40 minutes.