Mix wet ingredients: In a large bowl, combine 2 tablespoon instant yeast and 1 cup warm water with a quick stir. Add ⅓ cup vegetable oil, 2 tablespoon sugar, and 1 egg. Mix until well combined.

Form the dough: Add 3 cups flour and 1 teaspoon salt to the wet ingredients. Mix until a shaggy dough forms, then transfer to a clean work surface and knead for 3-5 minutes until smooth. If dough feels sticky, add an additional 1-2 tablespoon flour as needed.

Shape the loaf: Grease a 9x5-inch loaf pan. Roll the dough into a 9x12-inch rectangle, then tightly roll the rectangle into a cylinder, tucking in the sides as you roll. Place seam-side down in the prepared pan. Beat the remaining egg and brush over the top of the loaf.

Rise and preheat: Cover the loaf with a clean kitchen towel and let rise in the pan for 15 minutes while preheating the oven to 375°F.

Bake: Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F. If the top begins to brown too quickly, cover loosely with aluminum foil halfway through baking.

Cool and serve: Allow to cool in the pan for 5 minutes, then turn out onto a wire rack. Cool completely before slicing for best results.