Add two cups of water to a large mixing bowl, or bowl of a stand mixer.
Dissolve yeast and 2T of sugar in the water.
Let rest until yeast is bubbly, fragrant, and activated between 5-10 minutes.
Add oil, 5 eggs, and sugar to the yeast mixture, and mix until combined.
Add the flour.
Add the salt.
Mix to combine.
Knead with a dough hook on low speed for 5 minutes in a stand mixer, or knead by hand for 10 minutes on a floured surface.
Move kneaded dough to a large greased bowl, and cover with plastic wrap or a damp tea towel.
Leave to rise for 1 hour.
Punch dough down
Let rise for 30 minutes.
Divide the dough in half.
Divide the halves into thirds.
Roll each third into a long log, or snake about 18 to 20 inches long.
Move the strands into groups of three, and create a simple braid (like you would braid hair)
One braided, push down the ends, and tuck them slightly underneath the loaves.
Place the loaves on the large sheet pan, with as much space between them as possible. The bread will increase in size about one inch on each side.
Beat the reserved egg.
Brush the beaten egg lightly over the loaves. And set the remainder of the egg aside.
Preheat the oven to 375°F
Cover again, and let loaves rise for one hour more.
Brush the loaves with the remaining egg.
Bake for 35-40 minutes until golden and hollow sounding when tapped.
Cool completely before slicing.
