Mini Challah

Total Time Prep: 30 min. + rising Bake: 20 min. + cooling
Yield 1 loaf (8 slices)
Test Kitchen Approved
Small challah is a terrific recipe when you want challah but need to make a mini version because you don't want too many leftovers. Fill your kitchen with the wonderful aroma of baking bread.

Ingredients

  • 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 large egg
  • 1-1/2 to 1-2/3 cups all-purpose flour
  • TOPPING:
  • 1 tablespoon beaten large egg
  • 1/4 teaspoon cold water
  • 3/4 teaspoon sesame or poppy seeds, optional

Directions

  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.

Nutrition Facts

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

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!
Recipe Creator

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