Mini Challah Recipe
Mini Challah Recipe photo by Taste of Home
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Mini Challah Recipe

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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!
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 8 servings


  • 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
  • 1 tablespoon beaten egg
  • 1/4 teaspoon cold water
  • 3/4 teaspoon sesame or poppy seeds, optional

Nutritional Facts

1 slice: 137 calories, 4g fat (1g saturated fat), 35mg cholesterol, 232mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Mini Challah in Cooking for 2 Winter 2008, p21

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grammaberr User ID: 826492 80664
Reviewed Sep. 13, 2009

"I put my dough in a warm microwave."

bakingmad User ID: 875200 155202
Reviewed Jan. 13, 2008

"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."

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