Printable | Taste of Home

Mini Challah

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

In a small mixing bowl, dissolve yeast in warm water. Add the oil,

Printed from tasteofhome.com Nov 19, 2008

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Mini Challah cont.

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).