Mini Egg Challah
Total time
- 3½ cups flour
- 3½ cups flour
- 2 packages of yeast
- 1 egg beaten
- ½ cup oil
- 1 t salt
- ½ cup sugar
- 2 cups warm water
- Mix 2 packages of yeast with warm water and let dissolve.
- Mix 3½ cups flour with salt and sugar in a large bowl, and make a dip in the dry ingredients for adding of wet ingredients.
- Beat the egg and mix with oil and add to the dry ingredients, then add the yeast
- Mix together with a large spoon.
- Add the remaining flour, ½ cup at a time. Keep adding flour until dough is sticky but firm, and knead for approximately 10 minutes.
- Cover the dough with plastic wrap and cover with a towel.
- When the dough doubles in size, punch down and let it double in size again.
- After the dough rises twice, you are now ready to prepare your challahs in any type of braid.
- This mini challah is a 6-strand challah.
- Braided breads need to double in size.
- Then you can brush a beaten egg over the top and sides, and sprinkle with sesame seeds or poppy seeds.
- Bake at 400 degrees until golden brown.
Recipe by Chef Times Two at https://www.cheftimestwo.com/mini-egg-challah/
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