Mini Challah

Name: Mini Challah
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 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

10 ingredients

5 steps

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 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

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
4

coated with cooking spray and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.
5

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.