Thursday, December 1, 2011

REALLY Small Batch Challah

I've been toying with trying to figure out the proportions for a while to make a REALLY small batch of challah.  This is helpful for me if I'm test running, especially spices or filled challah, and I don't want to commit to a huge full loaf.  So, here's a really small batch.

1/2 c water
1 1/4 tsp active dry yeast
3/4 tbsp honey (I just eyeballed it)
1 eggs plus 1 more for egg wash
1/8 c vegetable oil (again, I just eyeballed it)
1 1/2 - 1 3/4 c flour
1/2 tsp salt

Follow the Basic Challah Recipe #1 with Honey directions. Bake at 350 for 20-30 minutes (see my Best Practices post for more on baking temperatures) Or until internal temperature is at least 180 degrees. You can tell they are done when you knock on them with your finger and the feel hollow.

Because you're really only going to get one small loaf and maybe a little roll (for sampling) out of this, you will likely want check at 20 minutes.  I think I needed 23 minutes this first time around.

Here's my darling little challah with some spices in (stay tuned for tomorrow on the challah itself).  I've included my hand just so you have a visual of how much dough it is.  Happy Baking :)


  1. Thank you so much for sharing this recipe. I am not Jewish, but I enjoy making and eating Challah. I am a single, senior(ish) citizen and the problem has always been that even a single loaf of Challah is way too much for me. This recipe turned out perfect and is just the right size.