Hello Bakers,
It’s challenging to find a recipe that makes a small sized challah. Challah is designed to be served with family and friends. It is an important part of Shabbat and it served at holidays and special occasions in the Jewish faith. Challah for one or two is almost an oxymoron…
However these days, I am single and I love making challah. I don’t need a challah that can feed six or eight. And this baby challah gives me a chance to braId dough - which I love to do. if you like braid dough and are baking for a small group then try this. The original recipe is the creation of my friend Gena - an amazing baker - she is adamant about the combination of whole egg and egg yolk - the extra bit of egg white protein helps with gluten structure. I heartily concur - this challah has a gorgeous crumb and a beautiful crust.
I have a braiding video (six strands) below - and it’s important to weigh the ingredients and the dough during the scaling process - they really need to be precise.
If not the braids may be less precise and the dough sticky or too dry and all of that is a problem.
Challah is designed to be served with a meal, makes great sandwiches and of course, french toast.
Baby Challah
70g Water - 80 degrees
5g Instant yeast
39g Vegetable oil
30g Egg yolks
38g Whole egg ** (a large egg weighs about 50 grams - beat up one egg and weigh half for the dough and keep the remaining half for the egg wash.)
250g Bread flour
25g Sugar
5g Salt - fine sea salt is best
Egg Wash (use half of remaining egg beaten with a good pinch of salt, strain and refrigerate.)
1. Combine yeast and water in the bowl of a stand mixer. Let sit 5 minutes.
2. Add oil, egg yolks and whole eggs, flour, sugar and salt.
3. Mix on low speed for 4 minutes.
4. Mix on medium/low speed for an additional 4 minutes.
5. Knead the dough for 30 seconds - no flour is necessary - just to smooth the dough out.
6. Place dough in a lightly oiled bowl, cover with plastic wrap and let bulk ferment (double in volume) for 90 minutes.
7. Gently degas the dough and divide it in 6 equal pieces. The best thing is to weigh the dough and then do the math.
8. Shape each piece into a rough cylinder - then follow the video.
9. Once the challah is shaped, cover lightly with plastic wrap or place in a proofing bag - this is one time not to use the hot water in the bag - extra humidity will cause the strands to become less defined.
10. Let proof at least an hour - it takes quite a while. The challah s proofed when it looks like it has risen about a third. Also squeeze the sides of the challah and the finger impression should stay and not spring back.
11. Halfway through baking preheat the oven to 375.
12. Brush with egg wash and bake for 25 minutes, reduce heat to 350 and bake and additional 10 minutes until the loaf is a beautiful deep golden brown and has an internal temperature of 208-210 degrees.