Preheat your oven to 425°F.

Carefully remove the plastic wrap and brush the dough all over with milk or beaten egg and, if you wish, sprinkle with some poppy seeds and salt. Make sure your oven is hot and place the braid on the middle shelf for 8 minutes. Reduce the heat to 400°F, open the door carefully and turn the tray. Bake for a further 8 minutes, then reduce the heat again to 350°F for the last 8 minutes.

Remove from the oven and allow to cool a little before eating. This bread is best eaten as soon after baking as possible, but makes great toast the next day.