In a small bowl, warm milk to 110°F/44.33°C
Add your yeast to your small bowl of warmed milk & let it sit for 5 minutes to develop.
In a large bowl, combine 2.5 cups of flour, sugar, salt, oil and egg.
Once your milk/yeast mixture has developed (bubbles & smells alive) pour it into your large bowl and turn on your mixer.
Allow you stand-mixer to begin incorporating your ingredients. Add in another 1/2 cup of flour slowly as it combines creating a dough.
Let your mixer run for 2 minutes after your dough ball has formed.
Dump your dough onto a lightly floured work surface and begin kneading your dough.
Once your dough feels solid and bounces back slightly when pushed on, place your dough in a lightly greased bowl.
Cover bowl and allow the dough to rise till it's doubled in size.
Drop your risen dough on the counter and cut into 3 equal parts. If you want more strands to your braid, then cut the number of dough pieces you need.
Roll out your 3 dough strains and braid using the standard braid technique.
Cover your braided loaf and allow it to rest while the stove pre-heats.
Pre-heat the oven to 375°F/190.5°C
Bake your loaf for 20 minutes at 375°F/190.5°C
Pull out of the oven and plate. You can cut it warm or serve it cool.