My first attempt at a 6-braided challah loaf turned out so well! It was soft and sweet and had an excellent crumb. Thanks to TheKitchn for the inspiration.

1 c lukewarm water or non-dairy milk
2 tsp dried yeast
pinch sugar
4 c flour (I used organic wheat and spelt)
1/4 c unrefined golden sugar
2 tsp salt
2 eggs, whisked
1 egg yolk, reserve egg white for wash
1/4 c neutral oil

In a small bowl mix the water, yeast and sugar and leave to froth.

Put flour, sugar and salt in a large bowl. Make a well in the centre and mix in whisked eggs and egg yolk and oil. Then pour in yeast mixture and mix to form a dough.

Turn out onto a floured surface and knead dough for 8-10 minutes until smooth and elasticy.

Place in an oiled bowl, cover with a tea towel and leave in a warm place to double in size - around 2 hours.

Punch down dough and separate into 6 even-sized pieces. Roll out each piece into a ropes about 30cm long and 2cm thick.

Plait the 6 braids from the right side using this mantra: "over 2, under 1, over 2". So carry the right-most rope over 2 strands, under 1 and over the next 2. Keep repeating from the right until your loaf is formed. Plait as tight as you can as the dough will spread during baking.

Pinch the ends well and tuck under. It also pays to 'plump' up your loaf like a pillow so it doesn't spread to long.

Transfer onto a lined baking sheet, cover with a tea towel and leave to rise in a warm place for an hour.

Preheat oven to 175C. Brush the loaf all over with the egg white mixed with 1 tbsp water. Bake for 30-35 min, rotating the tray halfway and covering the top with foil if it begins to darken too much.

Leave to rest for a few minutes on the tray then cool on a wire rack.