In a large mixing bowl, mix together all the dry ingredients.

Measure out the 250ml of Coke and pour it into the dry mixture. Then add the oil and mix together with a spoon or spatula.

Once the dough is roughly mixed up. Switch over to hands or a stand mixer and knead the dough for 5-7min or until it become supple, elastic and somewhat smooth.

Grease the proofing bowl with oil. Shape the dough into a tight smooth ball and grease it with the oil that's in the bowl. Cover with plastic wrap and leave it to rise in a warm, humid and draft-free place. It can take between 1-2 hours for the dough to sufficiently rise.

When the dough has at least doubled in size. Punch out the air and divide into 6 equal pieces. Flatten each piece and roll into cigar shapes. Do the same to all six pieces and leave them to rest covered for 10min.

After they've rested. Roll each piece into a long strand of dough that measure approximately 40cm. You will end up with 6 long strands of dough. Line them up next to each other on a table surface.

Go to one end and pinch together the 6 strands of dough. Then stand on the side where all the strands of dough are separate. Start by pulling the right most outer strand across to the other side. Laying it horizontally across from the other vertical strands of dough.

Do the same with the left most outer strand and lay it horizontal on the other side. These 2 strands will cross over one another.

Now organize the remaining 4 vertical strands into 2 different sections, with 2 strands closer together on the right and then left. This becomes the starting position.

Next, take the 1st strand that your crossed, which is now laying horizontal on the left side and move it to the centre, but closer to the 2 strands that make up the right section….which means that that section now has 3 strands of dough Then, from there, move the outer right most strand across and lay it horizontal on the left. Now you are back to the starting position again.

From here, you just repeat the process, alternating from left to right until the braid is complete. It helps if you try to keep the 2 sections that comprise of the vertical strands on the left and right separated. If there are any large air bubbles, just pop it out with your fingers,

As you get to the end, the strands will become shorter and harder to braid, but keep going and at the very end pinch together the remaining strands and tuck it under. Then do the same on the top side. Finally carefully move the dough on to a baking tray and cover with plastic wrap so it won’t dry out as it’s left to rise again.

When the braided bread rises to at least 1.5 x its original size, which might take between 45min-1.5hours. Brush generously with egg wash all over. Make sure to cover every inch.

Bake in a preheated 180C or 356F oven for 30-35min.