Challah with Saffron
Ina Garten · foodnetwork.com · 2017 · 1 large loaf
Against 72 challah recipes
More oil than 81% of recipes and more yeast than 84%.
How it compares
Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.
- More oil than 81% of recipes: 16% of the flour weight against the typical recipe's 12%.
- More yeast than 84% of recipes: 2% of the flour weight against the typical recipe's 1.4%.
- Less water than 75% of recipes: 33% of the flour weight against the typical recipe's 40%.
Ingredients (11)
- 1 cup warm (115 degrees F to 120 degrees F) water≈ 237 g
- 2 (1/4-ounce) packages active dry yeast14 g
- 1/2 cup sugar≈ 100 g
- 1/4 teaspoon saffron threads≈ 1.2 g
- 3 extra-large eggs, at room temperature≈ 168 g
- 1 extra-large egg yolk, at room temperature≈ 18 g
- 5 1/2 to 6 cups all-purpose flour≈ 719 g
- 1 tablespoon kosher salt≈ 12 g
- 1/4 pound (1 stick) unsalted butter, diced, at room temperature113 g
- Vegetable oiln/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1 extra-large egg beaten with 1 tablespoon water, for egg wash≈ 56 g
flour 719 gbatter 1383 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.
- Egg26% · 52nd percentile · median 25%
- Oil16% · 83rd percentile · median 12%
- Sweetener14% · 58th percentile · median 13%
- Water33% · 24th percentile · median 40%
- Salt1.7% · 37th percentile · median 1.8%
- Yeast2% · 88th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 to 40 minutes
- median 28 minutes
Keep exploring
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Nearest by baker's percentages: egg, oil, sweetener, water, salt, yeast.
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