Mini Challah
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
YIELD: 1 loaf (8 slices).
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!
Ingredients
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1-1/4 teaspoons active dry yeast
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1/4 cup warm water (110° to 115°)
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2 tablespoons vegetable oil
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4 teaspoons sugar
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3/4 teaspoon salt
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1 large egg
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1-1/2 to 1-2/3 cups all-purpose flour
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TOPPING:
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1 tablespoon beaten large egg
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1/4 teaspoon cold water
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3/4 teaspoon sesame or poppy seeds, optional
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 slice: 137 calories, 4g fat (1g saturated fat), 35mg cholesterol, 232mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 4g protein.
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