Make dough the night before. In a stand mixer, dissolve yeast in warm water. Let sit for 5 minutes, making sure yeast activates before moving onto the next step.
Once yeast activates, mix in oil, sugar and salt on low speed. Add eggs, one at a time, on medium-low speed. (Check for blood spots before adding.)
Add 1 cup of flour and let mix for a minute or until fully combined. Repeat for all 4 cups flour.
Assess dough for proper wetness. The dough should pull away from the bowl while it is mixing. Add more flour in 1/4 cup increments until it pulls away. Mix dough at medium speed until you achieve a smooth consistency.
Transfer dough to an oiled bowl and cover with plastic wrap for 90 minutes. After resting, punch down dough, cover and refrigerate overnight.
Two hours before you’re ready to move onto the next step, pull dough out of the refrigerator.
Cut each batch into 2 pieces, breaking each half into 4 (a total of 8) pieces. Braid and place on a baking tray. Let rest for 90 minutes.
Preheat oven to 350 degrees.
Beat the egg wash egg with 2 tablespoons of water, and brush liberally onto each loaf. Bake for 10 minutes, then rotate trays. Bake for another 30 to 40 minutes, rotating every 10 minutes until they look golden brown.