Mix together the warm water, yeast, and sugar. Let sit for 5-10 minutes, until foamy.
Add flour and salt. Mix until it comes together.
Move dough to a counter-top and knead for about 5-10 minutes, or until it comes together in a smooth ball of dough.
Place dough back in the bowl, cover with plastic wrap and a towel and let sit somewhere warm to rise for about 30-60 minutes, or until doubled in size.
Punch dough down and grease a bread pan.
Place dough on the counter. Pat out into a rectangle shape. Fold each side into the middle. Pat down again into a rectangle. Roll the dough tightly like you would for cinnamon rolls. Pinch the seam together and fold the ends over to the seam side of the dough, pinching those tightly closed as well.
Place dough seam side down into the bread pan. Let rise, covered with a towel for another 30-60 minutes until almost doubled in size. Preheat oven to 400°F. Brush the top of the dough with the egg wash. Bake for 20-25 minutes, or until loaf is golden brown and firm. Tapping on the bottom should sound hollow. Let cool on a rack before slicing.