Makes 2 large loaves
- 8 cups unbleached all purpose flour (use last cup towards kneading dough and lightly flouring surface)
- 3/4 cup organic canola oil (or vegetable oil)
- 1 cups ultrafine baker’s sugar
- 2.5 cups warm water
- 1 tablespoon salt
- 3 packets yeast
- Sweet soy milk or agave nectar mixed with almond milk
- In a large bowl, combine sugar, water, yeast, and oil. Stir and allow yeast to work and bubble for 10 minutes.
- Add the salt and 7 cups (900 g) of flour. Stir well and transfer the mixture onto a clean, lightly floured surface.
- Knead the dough for 10 minutes, gradually adding from the remaining flour, only as needed, to make the dough less sticky.
- Lightly grease a deep bowl and place the dough in the bowl, turning it gently so all sides are nicely greased – this prevents the dough from forming a crust. Cover the bowl with a damp cloth.
- Allow to rise for about two hours or until the dough doubles in volume.
- Punch down the dough and allow it to rise for a second time, about another hour.
- Transfer the dough onto a lightly floured surface. Divide the dough into three equal parts and form into large strands. Braid the three strands together. Divide the braid into 2 loaves.
- Preheat your oven to 350F (180C) degrees.
- Allow the braided challah to rise for another 20-30 minutes before transferring into the preheated oven for 20 minutes. After 20 minutes, take the challah out of the oven and baste with sweet soy milk, then place back in the oven for another 10 minutes, or until golden-brown.
- Let the challah cool completely before slicing and serving.