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Parve
Medium
3 Hours
Diets 
This is a small batch of challah allowing Kallahs, or people who are new to challah baking in general, to practice their bread making and challah braiding skills on a small batch. No need for waste!
Makes 3 small Challahs (Not halachically required to take challah or make a bracha due to small batch)
3 cups of flour
up to 1 and 1/4 cups of warm water (add or reduce water if dough is coming out too sticky or dry), divided
1 tablespoon yeast
1 cup of sugar + 2 teaspoons, divided
1 teaspoon salt
1 tablespoon honey, or more to taste
a heavy drizzle of a neutral oil (or 1 tablespoon)
Preheat oven to 350 degrees Fahrenheit.
Pour 1/2 cup of water into a bowl. Add yeast and two teaspoons of sugar. Mix and let sit for five minutes or until foamy.
Add flour, rest of the sugar, salt, honey, olive oil, and additional 1/2 cup of water slowly. (Watch out for the dough being overly saturated with water). Add a little water at a time until dough reaches manageable consistency, and dry flour is mixed in.
Knead for 10 to 15 minutes. Cover and rest in a warm area for one and a half to two hours.
Uncover, punch down air, divide dough into three, and braid.
Place inside challah tins or on a cookie sheet and let rest an additional 30 minutes.
Place inside the oven at 350 degrees Fahrenheit. Bake for 30 minutes, or until golden brown.
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