In a large bowl, combine the room temperature water, dry active yeast, and granulated sugar. Whisk to dissolve the yeast into the water. Let stand for 3 minutes.

To the bowl, add the neutral oil, whisk to combine. Then add the unbleached all purpose flour and kosher salt to the bowl. Use a wooden spoon, or Danish dough whisk, to incorporate the flour into the wet ingredients. Use your clean hands to pinch the dough until there are no dry streaks of flour left. The dough will be shaggy. Cover the bowl with plastic wrap, and let autolyse (sit) at room temperature for 10 minutes.

Pour the dough out onto a clean work surface, and begin kneading the dough by hand. See above for tips on How to Knead Bread Dough. Knead for 5-7 minutes until the surface of the dough is smooth, and the dough is elastic. Avoid adding any extra flour. If the dough sticks, use a bench scraper to scoop it up. As you knead the dough, it will become less sticky.

Clean out the bowl, and drizzle about a teaspoon of the neutral oil into the bowl, to coat. Place the ball of dough into the oiled bowl, and cover with plastic wrap. Let the dough rise at room temperature for 1.5 - 2 hours, until the dough has doubled in size.

Line a baking sheet with parchment paper. Set aside. Pour the dough out onto a clean work surface, and divide the dough into 2 equal pieces. Divide each piece of dough into either 3, 4, 5 pieces, and roll each piece out into a rope about 12-14 inches long.

Pinch the ends of the ropes together. Braid the ropes of dough, forming a loaf. Pinch the other ends together, and tuck under. Head to instagram (@lions.bread) for shaping and braiding tutorials. Repeat with the second half of dough. Place the loaves onto the parchment lined baking sheet.

Spray a large piece of plastic wrap with nonstick cooking spray. Drape the plastic over the loaves, oiled side down. Let proof (rise) at room temperature for about 1.5 hours until the dough has visibly risen, is jiggly, and puffy. Preheat the oven to 350° F.

Brush the tops of the challahs with either nut milk, thinned apricot jam, maple syrup, or egg for a shiny crust. Brush on another coat of thinned jam or maple syrup halfway through baking for extra shine. Bake for 35-40 minutes, rotating 180° halfway through for even browning, until the crust is deeply golden brown. Allow to cool completely before slicing or tearing.