Step-By-Step Directions For Homemade Challah– Every Baker Should Try This Delicious Bread At Least Once!
12tomatoes.com · 2014
Get the method at 12tomatoes.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.
- More water than 93% of recipes: 56% of the flour weight against the typical recipe's 40%.
- Salt in the middle half of recipes: 2.3% of the flour weight against the typical recipe's 1.8%.
Ingredients (9)
- 1 package (2 1/4 teaspoons) active dry yeast≈ 7 g
- 1 teaspoon sugar≈ 4.2 g
- 1 1/4 cup warm water, divided≈ 296 g
- 4-4 1/2 cups all-purpose flour≈ 531 g
- 1/3 cup vegetable oil≈ 73 g
- 1/4 cup white sugar≈ 50 g
- 3 eggs, divided≈ 150 g
- 2 teaspoons salt≈ 12 g
Toppings and extras
Listed, but not counted in the percentages below.
- sesame seeds, garnish (optional)n/a
flour 531 gbatter 1124 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 72 recipes. Shaded: the middle half. Tick: the median.
- Egg28% · 67th percentile · median 25%
- Oil14% · 60th percentile · median 12%
- Sweetener10% · 33rd percentile · median 13%
- Water56% · 94th percentile · median 40%
- Salt2.3% · 76th percentile · median 1.8%
- Yeast1.3% · 33rd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 25 to 30 minutes
- median 28 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: egg, oil, sweetener, water, salt, yeast.
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