Preheat oven to 350 degrees
In the bowl of your mixer with the bread hook attached, add water, canola oil, and eggs. Mix well.
Start by adding 2 cups of bread flour to your liquid.
Add the sugar.
Add the instant yeast and a pinch of salt.
Cover with 1 ½ cups (plus if the dough looks sticky) of bread flour. Mix until kneaded. Once it combines into a ball, pull off of the dough hook. (You may need to use oil or a bit of flour on your hands)
Lightly oil the bowl and then set your ball of the dough back in.
Cover with plastic wrap and place a towel on top.
Keep in a warm spot for 2 hours. After 2 hours, punch down the dough and let it rise for 1 more hour.
On a large baking sheet lined with parchment paper, divide dough into 3 balls. Make 3 long ropes and braid. You can also make two smaller challahs with 6 balls of dough.
Using a pastry brush, dip the brush into the refrigerated egg white and wash/brush over the challah dough.
Place in the oven and bake for 30 -35 minutes until golden brown.