Gather the ingredients.
Prepare the yeast mixture. In a small bowl, mix together the yeast, sugar and lukewarm water. Let stand 15 minutes or until bubbly.
Make the dough. In a large bowl or a stand mixer, beat the eggs until thick. Beat in the yeast mixture, sugar, oil, and salt.
Then add the 1/2 cup lukewarm water and mix until fully incorporated.
Add 2 cups of the flour and mix well. Add remaining 2 cups of flour and knead until dough is smooth and blistered.
Place dough in a greased bowl. Cover with greased plastic wrap and let rise 1 hour or until doubled.
Punch down dough and let rise again until doubled. Knead by hand a few times and then turn out onto a lightly floured board
Divide the dough into three equal pieces and braid. Shape into an oblong loaf and place on a parchment-lined baking pan. Or shape into a circle, joining the ends, and place in a greased 10-inch tube pan.
Cover with greased plastic wrap and let rise in a warm place until almost doubled.
Heat oven to 350 F. Bake 50 to 60 minutes or until an instant-read thermometer registers 180 F.
Brush bread with 1 egg yolk beaten with 1 teaspoon water the last 5 minutes of baking or until an instant-read thermometer registers 190 degrees.
Remove from oven and turn out of pans to cool completely on a wire rack.
Enjoy as a lightly sweet dessert with tea or coffee after a meal or with butter for breakfast.