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, 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

Printed from tasteofhome.com Nov 19, 2008

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Mini Challah cont.

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).