Stir in sugar, salt, two of the eggs and 1 cup flour. Beat until smooth. Turn onto lightly floured board and knead 8-10 minutes, until smooth and elastic. Add only enough of the remaining flour to keep the dough from sticking. Roll each piece to a 15 inch log.
Place logs side by side on a large greased sheet.
Pinch ends together at one end to fasten, then braid loosely, being careful not to stretch the dough. Pinch ends to seal. Tuck ends under. Brush salad oil over top of braid. Cover, and let rise 45 minutes or until doubled.