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Nutrition Facts

  • One serving:
  • 1 slice
  • Calories:
  • 137
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 35 mg
  • Sodium:
  • 232 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g
  • Diabetic Exch:
  • 1 starch, 1 fat.

Mini Challah

There's nothing like the aroma of bread baking to warm heart and home. Served fresh from the oven or given as a gift, this pretty braided loaf from our Test Kitchen can bring a holiday feeling to any wintry meal!

SERVINGS

 8

CATEGORY

 Lower Fat

METHOD

 Baked

PREP

 30 min.

COOK

 20 min.

TOTAL

 50 min.

INGREDIENTS

  • 1-1/4 teaspoons active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 tablespoons vegetable oil
  • 4 teaspoons sugar
  • 3/4 teaspoon salt
  • 1 egg
  • 1-1/2 to 1-2/3 cups all-purpose flour
  • TOPPING:
  • 1 tablespoon beaten egg
  • 1/4 teaspoon cold water
  • 3/4 teaspoon sesame or poppy seeds, optional

DIRECTIONS

In a small mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt, egg and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
    Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into an 8-in. rope. Place ropes on a baking sheet coated with cooking spray and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.
    Beat egg and water; brush over braid. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack to cool. Yield: 1 loaf (8 slices).

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008