Put all the ingredients for the bread dough in a bowl and knead for about 10-15 minutes until you have a pliable dough (see tip). I used a stand mixer, but you may need to knead longer with a hand mixer or by hand.

Place the dough ball in a lightly greased bowl and cover with a clean cloth. Let rise in a warm place for 60 minutes or until doubled in size. When you poke the dough with your finger, you should see a hole that remains visible.

Drop the dough ball onto the counter. Using a dough cutter, divide the dough into three equal pieces. Roll up each piece of dough, cover with the tea towel and let rest for another 20 minutes.

Work one ball at a time. Flip the ball so that the bottom is on top and roll out with a small rolling pin to a piece of dough that is the same thickness everywhere. The piece should be no longer than the last strand you will be braiding.

Roll it lengthwise into a strand, pinch the seam, and roll it back and forth under your palms to close the seam. Use a very small amount of flour or oil on your hands as you roll out the strands, if necessary. Set aside and repeat for the other two balls.

Repeat the above process for all the strands (rolling, pinching seam, etc.) as it will not be possible to roll out the dough to the perfect length all at once. My strands were about 40-45 cm long.

Lay the strands lengthwise in front of you on the work surface with the seams facing down. Number the strands from left to right: 1, 2, 3. During braiding, each strand will be given a new number after the next step, depending on its position at that time.

While braiding, lift the strands well and don't pull on them, as this can cause the braid to become thin in places or even tear during baking. Sprinkle a very small amount of flour on the three strands that are formed to prevent them from sticking together during braiding.

It's best to braid from the center for an even loaf. In this way, you will be braiding the bottom first. This is done by placing strand 1 over strand 2 and then strand 3 over strand 2. Repeat these steps until the bottom half of the braid is braided. Pinch the ends together.

Then flip the braid so that the side that was on the countertop is now on top. With the loose strands back in front of you, finish the braid by repeating the same steps, placing strand 1 over strand 2 and then strand 3 over strand 2. When you are finished, pinch the ends together and turn the braid over with the pretty side up.

Place the braid on a baking sheet lined with parchment paper and cover with the tea towel. Let rise at room temperature for 60 minutes or until doubled in volume. It is risen enough when you press on it with your finger and the imprint remains visible.

Brush the dough with the egg, milk and salt mixture. Bake the bread for 40 minutes at 220°C (under and over heat) until it is done and golden brown. If necessary, place a sheet of aluminum foil over the bread after 20 minutes to prevent the crust from getting too dark.