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.
Instructions
1
Make the dough
2
Dissolve the yeast in the water in a small bowl. Beat in some oil along with the sugar, salt, egg and 1 cup of the flour. Beat the mixture until smooth and gradually add more flour until you have a soft dough.
3
Double the dough
4
Sprinkle flour over your kneading surface and turn the dough out onto the layer of flour. Knead the dough for six to eight minutes until it is smooth and elastic. Coat the inside of a large bowl with cooking spray and place the dough in the bowl. Turn the dough over once to coat the top with oil. Cover the bowl and place it in a warm spot. Let the dough rise for about one hour until the dough has doubled in size.
5
Form the loaves
6
Remove the cover from the bowl and punch down the dough. Sprinkle more flour onto a surface and turn out the dough onto the layer of flour. Divide the dough into three equal pieces and shape each into an 8-inch rope. Coat a baking sheet with cooking spray and place the ropes on the sheet; braid the three ropes together and pinch the ends. Tuck them under to seal them. Cover the loaf and let it rise for 45 minutes until it's doubled again.
7
Bake the loaves
8
Preheat the oven to 350°F. Beat the egg with some water and brush the egg wash over the top of the braid. If you want, sprinkle some sesame seeds or poppy seeds over the top of the braid. Bake the braid for 20 to 25 minutes until the top of the braid (the raised lumps) turns golden brown. Remove the loaf from the pan and place it on a wire rack to cool down.
