Challah Crowns

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (7)

Cook Time:
35 min
Level:
Intermediate
Yield:
2 round loaves (about 12 to 16 servings)

Times:

Prep: 25 min
Inactive Prep: 3 hr 0 min
Cook: 35 min
Total:: 4 hr 0 min

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Ingredients

4 cups all-purpose flour (1 pound, 1 3/8 ounces), plus up to 3/4 cup (3 1/2 ounces) more for kneading
2 tablespoons sugar (7/8 ounce)
2 1/4 teaspoons rapid rise yeast (1/4 ounce package)
1 cup warm water, about 110 degrees F
1⁄3 cup honey
2 whole large eggs
3 large egg yolks
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon poppy seeds (optional)

Directions

Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.

Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Shape the dough into a ball.

Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover and set aside until doubled in size, about 1 hour.

Line 2 baking sheet pans with parchment paper. Divide the dough in half. Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.

Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired. Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes.

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Comments & Reviews

recipe Challah Crowns
amelia liberty, TX 10-27-2009
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It is real good
Rated: 5 stars out of 5

I am 69 years old, I am from Casablanca Morocco, I made this bread just about all my life. I also passed my recipe to my... children, my grand children won grand champions twice. in my bread I use flour, sugar, cake or powder east, one egg. oil, and egg wash, I use stand mixer, or my hands when I can. I make 6 braded loaves for the Sabat and holidays.I also used your recipe and we all liked it.real easy.Read more
recipe Challah Crowns
Elizabeth New Orleans;ll, LA 06-08-2009
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Terrific and Easy
Rated: 5 stars out of 5

We made this last night--my daughter, my husband and myself. We had a great time doing it, and it was fun. Our daughter... wanted to find make Challah bread, and this was just perfect. The two crowns (Princess Leia hair) were wonderful. We cooked them for about 18 minutes, as people had suggested about 22 and our oven seems to run hot. They were perfect. Read more
recipe Challah Crowns
Sheri Columbus, MI 04-14-2009
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Will definitely make this again!
Rated: 5 stars out of 5

First and foremost, I used a bread machine to knead the dough. When doing so, I used 2 whole eggs in the batter, but... please remember to add the flour that was (in the original recipe) reserved for kneading (3/4 cup). The last egg is used to brush on top of the bread before baking. I pulled the dough from the bread maker, floured the counter and hands as the dough is very sticky. Keep the flour close at hand as you'll need it. This bread had quite a unique texture and flavor, and the poppy seeds although optional, are a perfect compliment to the crust. Not sure who said this was hard, I found it very very easy, and pretty. I will try it with wheat the next time 'round. Sheri Read more
recipe Challah Crowns
Anonymous 06-03-2008
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Great with wheat too!
Rated: 5 stars out of 5

I used wheat flour to make this bread and it turned out fantastic! It was light and delicious and healthy! I did have some... problems getting it to rise and had to proof some more yeast and knead it in, but I think that was because I used old yeast. I'm going to try again and see how it works.Read more
recipe Challah Crowns
Leah Houston, TX 12-06-2007
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Worth the work and the wait!
Rated: 5 stars out of 5

I used my bread machine to mix and a bowl to rise. Made a note on printed out recipe that ONE whole egg is to be put aside... for the wash. Only one whole egg goes in with the three egg yolks. Recipe should read one whole egg plus one for the wash. Silly mistake made by me but everything still turned out great :)Read more
recipe Challah Crowns
Anonymous 10-29-2007
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No Good
Rated: 1 stars out of 5

The liquid to flour ratio is off. You need at least an extra cup of flour to make this work. Also, I placed the bread on... the middle rack as directed and it burned on the bottom half way through the cooking time.Read more