From VegKitchen:
1 cup warm water (105 to 115 degrees F.)
1/3 cup natural granulated sugar (such as Florida Crystals)
1 teaspoon salt
2 tablespoons canola oil
3 tablespoons canola oil
3 tablespoons warm water
2 teaspoons baking powder
Pour yeast into warm water along with a pinch of sugar in a large bowl and mix until combined.
Let the mixture rest for 5 minutes or so until bubbly and creamy (I usually measure out the flour while waiting for the yeast). Add the sugar, salt, and additional 2 tablespoons of canola oil and mix.
Beat the egg replacement ingredients with a whisk (it will fizz) and pour into the yeast mixture.
Add the flour, a cup at a time, until it is difficult to stir the mixture. Transfer the dough to a lightly floured surface and knead it until it is smooth and elastic (approximately 7 to 10 minutes). It should be springy.
Transfer dough to a lightly oiled bowl. Cover with a slightly damp cloth or plastic wrap and set in a warm place for 90 minutes. It should double in size.
Transfer to a lightly floured surface and cut dough into two equal halves. Divide each piece into three pieces and roll out into 10 to 12 inch ropes. Pinch the ends together and proceed to braid the dough.
Place on parchment lined baking sheet and let rise for additional 30 minutes.
Preheat oven to 350 degrees F.
Bake for approximately 25 to 30 minutes depending on your oven.
Notes for Great Challah:
Add the egg replacer right before adding the flour. The reaction between the ingredients is what will give your challah lift (in lieu of eggs). If you put it in first, you will not have as much of a reaction when you add the flour.
Make sure you preheat your oven.
Baking powder needs to be relatively fresh. Old baking powder will yield a hard, flat challah.
You can shape these challahs into rounds or rolls
You can also add raisins, chocolate chips. Use your creativity. My kids love it when I brush a little oil to the top of the challah and then sprinkle with a dusting of Florida Crystal sugar before baking.