"Little Challahs" Bread
Little Challahs are soft, braided bread rolls with a hint of ginger, perfect for breakfast or special occasions, appealing to bread lovers and those seeking a flavorful treat.
Ingredients
Instructions
- Dissolve the yeast in warm water.
- Stir in ginger, salt, and sugar; blend in flour.
- Stir until the mixture is moist.
- Knead on a floured board until smooth.
- Break the dough into 12 to 14 pieces.
- Roll each piece into ropes and braid them.
- Arrange the braided rolls on a lightly buttered cookie sheet.
- Brush the tops with beaten egg and sprinkle with poppy seed.
- Bake at 425°F for 15 minutes.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or maple syrup in place of sugar. If you prefer a different spice, nutmeg can be a nice alternative to ginger. Make sure your water is warm but not hot, as too high a temperature can kill the yeast. Kneading well is key for a good rise, so take your time with this step.
Serving Suggestions
These little challahs are perfect as a side for soups or salads, and they pair beautifully with Easy Irish Soda Bread for a diverse bread basket. Serve them warm with butter or jam, or use them as a base for mini sandwiches. They also make a lovely addition to a brunch spread.
Storage & Reheating
Store any leftover challahs in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and place in the freezer for up to one month. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes to keep them soft.
Nutrition & Diet Analysis (per serving)
Each serving of "Little Challahs" Bread contains roughly 117 calories, with 4g protein, 23g carbohydrates, and 1g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 969mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour, but keep in mind that it may result in denser rolls. A good starting point is to replace half of the flour with whole wheat and adjust the liquid as needed.
What can I do if my dough isn't rising?
If your dough isn't rising, it might be due to the yeast being inactive. Make sure your yeast is fresh and that you're using warm water (around 110°F). If the dough still doesn’t rise, try placing it in a warm, draft-free area or using a proofing setting on your oven.
Can I add fillings to these challahs?
Absolutely! You can fill the dough with various ingredients like cheese, herbs, or even sweet fillings like chocolate or cinnamon sugar before braiding. Just be sure not to overfill to prevent spilling during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).