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Mini Challah

 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!
8 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling


  • 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


  • 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.

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Mini Challah (continued)

Directions (continued)

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