Mini Challah Loaves

Source:  The Prepared Pantry

Note:  The original recipe calls for a dough enhancer.  I've never found this necessary.

For the sponge

1 1/2 teaspoons (7g) active dry yeast
1cup warm water
3 tablespoons honey
1 cup all bread flour

Combine yeast and warm water in a medium bowl. Stir in honey and flour to form a wet dough of batter consistency.  
Cover the dough with plastic film and allow it to rise in a warm place for 20 to 30 minutes or until bubbles begin to form.

For the dough

2 large eggs
1 large egg yolk
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 1/2 cups bread flour


Whisk the eggs, egg yolk, oil and salt together. 
Add the flour  to the sponge mixture.  Add the egg mixture.  Mix well until the eggs are mixed in.
Knead the dough until it forms a smooth ball. Place dough in an oiled bowl and turn to cover top with oil. Cover with plastic film and let it rise at room temp for one more hour or until doubled.
Turn the dough onto a lightly oiled or floured surface. Divide dough into four balls. Divide each ball into three balls and roll into ropes about six inches long.
Braid the loaves pinching the ends together. Place in greased loaf pans (four 3 x 5 1/2-inch pans).   Cover and let the bread rise in the pans until doubled in size and soft and puffy.  
Whisk an egg, an egg yolk, and one tablespoon warm water together to make an egg wash and brush it over the loaves gently.   Immediately bake at 350 degrees for 15 minutes or until done.  The internal temperature of the bread should reach 190 degrees.