• In a kitchen aid mixing bowl, add the flour, sugar, salt and milk powder. Using a spatula, give it a quick mix to combine.
• Add in the yeast, softened butter and warm water. Using a dough hook attachment, mix on low speed for 2 to 3 minutes until the dough starts to come together.

  Note: I used speed 1 to 2. This prevents the dry ingredients from splashing all over.

  Alternatively, the dough can be mixed by hand. That is, if you have the patience to completely knead the dough for up to 20 to 25 minutes.
• Once the dough starts to come together, increase speed to medium. This is speed 5 to 6 on my kitchen aid mixer. Continue mixing until the dough starts to look smooth. The dough will look very soft initially - but do not add any more flour. You'll be tempted but STOP, don't do it.
• Continue mixing for 12 to 15 minutes. The dough will pull away from the sides of the bowl and will look smooth. Test for the gluten development (windowpane test).
• Too complete the test, stop the mixer and grab a piece of the dough, Gently stretch the dough with your two hands. Stretch until a thin layer of light can be seen through the dough without the dough breaking. Once this happens, the dough is ready for the fermentation (proofing) stage.
• Transfer the dough to a lightly greased bowl. The bowl should be large enough to account for the dough doubling in size.
• Cover the bowl tightly with plastic wrap and optionally drape a clean kitchen towel over the bowl. Set aside in a draft free location and allow the dough to double - this takes 45 to 60 minutes depending on your room's temperature.
• Once the dough has doubled in size, transfer to a clean kitchen counter.

  Note: Do not add any flour to the counter. It's not necessary because the dough will not stick. Plus adding flour will interfere with the final shaping of the dough.
• Divide the dough into three equal portions, eyeball the portions. Using the palm of your hand, Degas each portion by patting it to get any air bubbles out. Then pre-shape each portion into a log. To form the log, fold the two horizontal (longest) sides into the center of the dough. Use fingertips to gently push down into the center to lightly seal. Cover the logs with a kitchen towel and let it rest for 15 minutes.

  Note: resting the logs will allow it to become more pliable and easier to make the final shape.
• Complete the final shape. Shape each piece of the dough logs into a 12 to 14 inch long strand. To do this, press each piece of dough log gently, and reshape the log. Then using the palms of your hand, gently place onto of the log and roll back and forth to stretch into the 12 to 14 inch strand.

  Note: Be sure to keep the seam side down, as best as possible, while sharing the strand.
• Once all the strands have been shaped, place them side by side with the length of the strands towards you.
• Connect the three ends of the strands furthest away from you. Then bring either the left or right stand over the middle strand. Now bring the other side of the outer strand over the middle. Continue alternating the process until the strands are fully braided. Press the ends to seal and tuck under the bread for a more uniform cleaner look.

  Note: This process is like braiding hair. And I'm right handed so I start with the outer right strand, folding it over the center strand the do the same with the outer left strand and continue this process until the strands are fully braided.
• Carefully lift the braided bread onto a 1/2 sheet pan lined with parchment paper. Cover loosely with a clean kitchen towel and rest for 25 to 30 minutes until almost double in size.

In the meantime preheat oven 350F/177C degrees

• Once the bread has doubled in size, brush the top and sides with egg wash.
• Transfer the sheet pan with the bread into the preheated oven. Bake 25 to 30 minutes until golden and cooked.

  Note:

  Rotate the sheet pan if necessary, half way through the baking so that the bread browns evenly.
• Remove the sheet pan with the bread from the oven. Carefully tap the dough to check for doneness. Should sound hollow. Transfer the bread to a wire rack and allow to cool completely. Enjoy.