A Number-One Egg Bread

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

Stir in egg yolks, 3 whole eggs, oil, sugar, and salt. Mix in 3 1/2 cups of flour to make a sticky dough.

Turn dough out onto a lightly floured surface. Knead with remaining 1 cup flour until smooth and elastic, about 7 minutes. Transfer dough to a well-oiled bowl and turn until entire surface is coated with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hours.

Punch down the dough and divide into thirds. Roll each piece into a 12-inch long rope. Braid the three strands together and seal the ends. Transfer the bread to a greased cookie sheet.

Whisk remaining egg with a pinch of salt; brush on top and sides of bread. Set eggwash aside. Let bread rise until doubled in volume, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Brush bread again with eggwash.

Bake in the preheated oven until golden, about 40 minutes. Cool on a wire rack.