Jalá: receta tradicional del pan judío trenzado imprescindible en el Sabbat y otras festividades religiosas
Original in Spanish
Liliana Fuchs · directoalpaladar.com · 2026 · 1
Against 72 challah recipes
More egg than 91% of recipes and less sweetener than 88%.
How it compares
Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.
- More egg than 91% of recipes: 36% of the flour weight against the typical recipe's 25%.
- Less sweetener than 88% of recipes: 6% of the flour weight against the typical recipe's 13%, about half as much.
- Less oil than 87% of recipes: 6% of the flour weight against the typical recipe's 12%, about half as much.
- More water than 80% of recipes: 50% of the flour weight against the typical recipe's 40%.
Ingredients (11)
- 500g Harina de fuerza500 g
- 30g Aceite de oliva virgen extra30 g
- 30g Azúcar30 g
- 7g Sal7 g
- 7g Levadura seca de panadería7 g
- 250ml Agua≈ 250 g
- 95g Huevo95 g
- 35g Yema de huevo35 g
- 1 Huevo≈ 50 g
- Semillas de sésamon/a
- Semillas de amapolan/a
flour 500 gbatter 1004 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.
- Egg36% · 92nd percentile · median 25%
- Oil6% · 12th percentile · median 12%
- Sweetener6% · 8th percentile · median 13%
- Water50% · 82nd percentile · median 40%
- Salt1.4% · 19th percentile · median 1.8%
- Yeast1.4% · 47th percentile · median 1.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 20 to 25 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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