In this video, 5- and 6-strand braids are demonstrated. The technique for 6-strand braid can be used for 4- and 8-strand braids in the same manner. These braids create a three-dimensional shape that makes an impressive presentation after baking. Braiding is often used with enriched dough such as egg bread and challah. To keep the loaves uniform, make sure that the strands have the same width and length. To make a slender tapered loaf, make the ends of the strands slightly thinner than middle. Avoid pulling on the strands too much while braiding, so that the thickness of the strands remains consistent.