In a large mixing bowl or the bowl of the stand mixer, combine all the ingredients for the dough. Mix and knead until a smooth and sticky dough forms -- this takes about 10~12 minutes or 7~10 minutes in the machine.

Transfer the dough to an oiled bowl, cover and set aside to rise until doubled in size, 1½~2 hours.

Line a baking sheet with parchment paper. Pat the dough into a long 3"x12" rectangle. Then cut the dough into 3 long smaller rectangles, roll them out into 3 long logs.

Pinch the 3 logs together at one end and then braid the logs, pinching them together at the other end. Transfer the loaf t the baking sheet, cover loosely and let it rise, at room temperature for 30 minutes, until slightly puffy.

Preheat the oven to 375°F. Brush the loaf lightly with egg wash and sprinkle with sea salt. Bake until the loaf is golden brown and the internal temperature reads 190°F -- this takes about 28~30 minutes.

Remove the loaf from the oven and cool on a rack before slicing. Leftovers can be stored at room temperature for 3~4 days or frozen for longer storage.