These small challahs, also known as challiot, are great if you have a large crowd to feed because you can hand out pretty individual loaves instead of cutting or pulling apart a large challah.
1 person made this
40g fresh yeast, or 2 (7g) sachets dried active yeast
500ml lukewarm water
55g caster sugar
1 tablespoon salt
150ml olive oil
800g plain flour
1 egg, beaten, for brushing
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Method Prep:1hr › Cook:20min › Extra time:12hr › Ready in:13hr20min
Stir the yeast with the lukewarm water and half of the sugar in a bowl and let sit for 5 minutes until it foams. In another bowl lightly beat the 2 eggs with the remaining sugar, salt and olive oil.
If using a bread machine, place the yeast mixture, flour and eggs in the pan of the bread machine and knead for 15 minutes. If the dough is very sticky, add a little bit of flour.
If making the challah by hand put the flour on a clean work surface and form a well. Add the yeast mix and mix well, then add the eggs and knead to a smooth dough, adding a little bit of flour if the dough is very sticky.
Shape the dough into a ball. Lightly oil a large bowl and transfer the dough to it. Cover with plastic film and place in the fridge overnight. The next day, take it out and knead for 2 minutes.
Divide the dough into 20 equal pieces (weighing it before helps to make same-size pieces). Shape each piece into a thick log. When you are done shaping all the logs, reshape them because yeasted dough retracts quickly. Shape each log into a knot and join the ends together.
Preheat the oven to 160°C/Gas 3. Stir the egg yolk with a little bit of water. Bush the challahs and let rise for 90 minutes. Brush with egg wash once more and immediately bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and cool on wire racks.