"Little Challahs" Bread - cooking recipe

Ingredients

1 pkg. yeast
1 1/2 c. warm water
1/8 tsp. ginger
1 Tbsp. sugar
1 tsp. salt
4 c. flour
1 beaten egg
poppy seed

Preparation

Dissolve yeast in water.
Stir in ginger, salt and sugar. Blend in flour.
Stir until moist.
Knead on floured board until smooth.
Break into 12 to 14 pieces.
Roll into ropes (3) and braid.
Arrange on lightly buttered cookie sheet.
Brush with egg. Sprinkle with poppy seed.
Bake at 425\u00b0 for 15 minutes.