Into the bowl of a stand mixer fitted with a dough hook, add All-Purpose Flour (2 1/2 cup), Salt (2 teaspoon), Granulated Sugar (1/4 cup), Instant Dry Yeast (2 teaspoon), and Water (1 cup). Mix until the dough starts to come together.
Add Egg (3), two of them being whole eggs and one being just an egg yolk. Reserve the egg white for later. Add Vegetable Oil (1/2 cup) and Maple Syrup (1/4 cup). Mix on medium speed for about 2 minutes.
Gradually add remaining All-Purpose Flour (2 cup), mixing as you go.
Turn dough out onto a floured surface. Knead it for 1-2 minutes.
Transfer dough to a lightly greased bowl. Cover and let rise for 1-2 hours.
Press the air out of the dough.
Separate the dough into 6 equal pieces.
Roll each piece out into a long strand, all of equal length.
Bring all the strands together at one end, then braid the bread. When you reach the other end, tuck all strands together.
Place bread onto a sheet pan lined with parchment paper. Brush with egg white mixed with Water (1 tablespoon).
Let rise for 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake for 30-35 minutes.