In a large mixing bowl, add water, yeast, and sugar. Let sit for 10-15 minutes to activate yeast.

Mix in oil, eggs, and salt

Mix in flour 1 cup at a time, mixing well after each addition. As dough begins to thicken and form into a ball, knead until it becomes softened and malleable. This can be done by hand, or with a dough hook on a stand mixer.

Return the dough ball to a lightly greased mixing bowl and cover. Place in a warm place to rise. Bread dough will double in size, usually 45 minutes/1hr.

Preheat oven to 375 degrees.

When dough has doubled in size, punch down and form into tennis sized balls.

Further divide each tennis sized dough ball into three smaller balls. Begin rolling each ball into a thin rope strand. Remember they will swell as they bake so aim for thin and long pencil sized dough ropes.

Lying flat on the counter or work space, attach the three dough strands at the top by pressing firmly together. Begin folding a braid design down the three strands of dough rope. Work until you are at the bottom and press/fold under the ends.

Transfer to a lightly greased baking sheet, and bake for 18-20 minutes until lightly golden brown.

Promptly remove from oven and brush with melted butter seasoned with garlic salt. Serve warm.