In a large mixing bowl, combine the flour, sugar, and margarine. Rub the mixture between your fingers until it resembles fine breadcrumbs.

Add the yeast and salt, ensuring they are evenly distributed.

Make a well in the center of the flour mixture and pour in lukewarm water gradually.

Mix with a spoon or your hands, then transfer the dough to a floured surface. Knead for 8–10 minutes until it’s smooth and elastic.

Place the dough back into the bowl, spread a small amount of butter on top to prevent drying, and cover with a damp cloth. Allow it to rise in a warm place for 20–25 minutes, or until it has doubled in size.

After the dough has risen, punch it down gently to release air. Divide the dough into 5–6 equal portions for loaves.

For each portion, further divide it into three even strips. Pinch the strips together at one end and braid them, just as you would plait hair. Pinch the ends together to seal.

Preheat your oven to 250°F (120°C).

Bake the loaves for 25–30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Remove the bread from the oven and brush the tops with butter while still warm. This will give them a shiny, soft crust.

Let the loaves cool on a wire rack before slicing or serving.