Mini Challah Recipe
- 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 King Arthur Unbleached All-Purpose Flour
- 1 tablespoon beaten egg
- 1/4 teaspoon cold water
- 3/4 teaspoon sesame or poppy seeds, optional
- In a small 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).
Reviews for Mini Challah(3)
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I put my dough in a warm microwave.
This bread was easy to make and shape, but took much longer than the stated time to rise. I used bread flour instead of all-purpose, but don't think that would have caused the long rising time. Initially, the flavor was a bit bland and "flour-y", but it tasted better the next day, and even better the day after that, but still seemed to be lacking something. I will make it again, but will try using 2 Tablespoons butter, melted, and a bit more sugar for a richer flavor.
UPDATE: I made this bread again today using a tad more sugar and 2 T. butter, melted and cooled a few minutes. What a difference! Even right out of the oven it tasted much richer and flavorful. It still took over 2 hours to rise, and that was with covering it and setting it on a heating pad in a warm spot in the sun. I'm not sure how to fix that, but, with the flavor so improved by using butter, I won't worry about it and will just make sure I make the bread on a day when I have plenty of time. Made with butter, I can enthusiastically recommend this recipe; with oil.....not so much.