"Little Challahs" Bread

Directions

1. 1
   Dissolve yeast in water.
2. 2
   Stir in ginger, salt and sugar. Blend in flour.
3. 3
   Stir until moist.
4. 4
   Knead on floured board until smooth.
5. 5
   Break into 12 to 14 pieces.
6. 6
   Roll into ropes (3) and braid.
7. 7
   Arrange on lightly buttered cookie sheet.
8. 8
   Brush with egg. Sprinkle with poppy seed.
9. 9
   Bake at 425° for 15 minutes.