Mini Egg Challah
 
Prep time
Cook time
Total time
 
Serves: 8 Servings
Ingredients
  • 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
Instructions
  1. Mix 2 packages of yeast with warm water and let dissolve.
  2. 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.
  3. Beat the egg and mix with oil and add to the dry ingredients, then add the yeast
  4. Mix together with a large spoon.
  5. Add the remaining flour, ½ cup at a time. Keep adding flour until dough is sticky but firm, and knead for approximately 10 minutes.
  6. Cover the dough with plastic wrap and cover with a towel.
  7. When the dough doubles in size, punch down and let it double in size again.
  8. After the dough rises twice, you are now ready to prepare your challahs in any type of braid.
  9. This mini challah is a 6-strand challah.
  10. Braided breads need to double in size.
  11. Then you can brush a beaten egg over the top and sides, and sprinkle with sesame seeds or poppy seeds.
  12. Bake at 400 degrees until golden brown.
Recipe by Chef Times Two at https://www.cheftimestwo.com/mini-egg-challah/