SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Seeded Challah Wreath

Makes: 16 servings
Prep 30 mins Rise 45 mins Bake 20 mins
Seeded Challah Wreath
  • 3/4  cup  water
  • 2  eggs
  • 2  tablespoons  cooking oil
  • 2 1/4  cups  bread flour
  • 1  cup  whole wheat flour
  • 2  tablespoons  brown sugar
  • 1  tablespoon  poppy, flax, or dill seed
  • 3/4  teaspoon  salt
  • 1  teaspoon  active dry yeast or bread machine yeast
  • 1  egg yolk
  • 1  tablespoon  water

1. Add the first 9 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

2. Divide the dough in half. On a lightly floured surface, roll each half into a 25-inch-long rope. Line up ropes 1 inch apart. Loosely twist the ropes together. Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Transfer to a lightly greased large baking sheet. Cover and let rise in a warm place about 45 minutes or until nearly double. Combine egg yolk and 1 tablespoon water; brush over ring. Bake in a 350 degree F oven for 20 to 30 minutes or until golden brown. Remove from baking sheet; cool on a wire rack. Makes 16 servings.

Nutrition Facts (Seeded Challah Wreath)
  • Servings Per Recipe 16,
  • cal. (kcal) 132,
  • Fat, total (g) 3,
  • chol. (mg) 40,
  • sat. fat (g) 1,
  • carb. (g) 21,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 110,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe