Back to Mini Challah

Print Options


Card Sizes

Mini Challah Recipe

Mini Challah Recipe

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 YIELD: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


  • 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).

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.

Reviews for Mini Challah

Sort By :

Average Rating
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."

Loading Image