Challah Bread
Betty Crocker Kitchens · bettycrocker.com · 1999 · 1
Against 72 challah recipes
Less sweetener than 98% of recipes and more egg than 93%.
How it compares
Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.
- Less sweetener than 98% of recipes: 4% of the flour weight against the typical recipe's 13%, about half as much.
- More egg than 93% of recipes: 37% of the flour weight against the typical recipe's 25%.
- Less salt than 93% of recipes: 1% of the flour weight against the typical recipe's 1.8%.
- More yeast than 91% of recipes: 2.2% of the flour weight against the typical recipe's 1.4%.
Ingredients (10)
- 4 1/2 to 5 1/2 cups Gold Medal™ all-purpose flour≈ 625 g
- 2 tablespoons sugar≈ 25 g
- 1 teaspoon salt≈ 6 g
- 2 packages regular active dry yeast≈ 14 g
- 1 cup water≈ 237 g
- 1/3 cup butter or margarine≈ 76 g
- 4 whole eggs≈ 200 g
- 1 egg white≈ 33 g
- 1 tablespoon water≈ 15 g
- Poppy seedn/a
flour 625 gbatter 1231 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.
- Egg37% · 94th percentile · median 25%
- Oil12% · 52nd percentile · median 12%
- Sweetener4% · 1st percentile · median 13%
- Water40% · 51st percentile · median 40%
- Salt1% · 5th percentile · median 1.8%
- Yeast2.2% · 92nd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 10 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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