Mini Challah

• 1-1/4 teaspoons active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 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

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 350u0b0 for 20-25 minutes or until golden brown. Remove to a wire rack to cool.

active dry yeast, warm water, vegetable oil, sugar, salt, egg, flour, beaten egg, cold water, sesame

Taken from www.tasteofhome.com/recipes/mini-challah/ (may not work)