Fill a glass measuring cup with 2 cups of the warm water. The water must be a temperature between 105-110 degrees. Always use a liquid thermometer to test the water temperature. Once the water is within range, sprinkle the yeast into the measuring cup of water. Allow the yeast to bloom in the water. This will take approx 3-10 minutes. NOTE: the temp of the water MUST be between 105-110 degrees for yeast to bloom. NOTE: you know the yeast is bloomed when it bubbles up and creates yeast clouds (look up a picture if you are not sure).

In a large bowl combine the yeast/water mixture with 1/2 cup of sugar, 1/2 cup of canola oil and 2 teaspoons of salt. Start mixing these ingredients.

Beat 3 eggs together with a fork in a bowl. Save two tablespoons of egg mixture to use later. Next, slowly add the 3 eggs to the bowl along with 4 cups of flour using an electric mixer or hands. With your hands continue to add 1-2 more of cups of flour until the dough comes together. Take the dough out of the bowl onto a floured board. Knead the dough for approx 8 minutes until smooth and satiny. NOTE: you can add more flour as you are kneading if the dough seems too sticky.

Place the dough in a greased bowl and cover with a dry kitchen towel to let rise until it has doubled in size. This should take 1-2 hours.

Remove the dough from the bowl and divide the dough in half and each half into 3 pieces (6 pieces total). Shape each piece into a 14 inch long strip. Braid 3 strips together, and pinch the ends to seal them together.

Place each loaf of bread on a greased sheet pan and cover with a dry towel until the dough has doubled in size. This should take 45-60 minutes.

After the 45 minutes lightly brush each loaf with reserved egg mixture.

Bake uncovered at 375 for 40- 45 minutes, or until golden brown. Lightly cover the challah with foil if the top becomes brown too quickly. When toothpick inserted comes out clean remove from oven and let cool.