Czernowitzer Challah
Food Network · foodnetwork.com · 2016 · 2 (1-pound) challah loaves, 1 (1 1 / 2-pound) challah loaf p
Get the method at foodnetwork.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 oil than 95% of recipes: 23% of the flour weight against the typical recipe's 12%, about twice as much.
- Egg in the middle half of recipes: 21% of the flour weight against the typical recipe's 25%.
Ingredients (8)
- 1 envelope instant yeast≈ 7 g
- 3 3/4 cups bread flour≈ 476 g
- 3/4 cup warm water (about 110 degrees F)≈ 178 g
- 2 large eggs, plus 1 egg for glazing≈ 100 g
- 1/2 cup vegetable oil≈ 109 g
- 1 1/2 teaspoons table salt≈ 9 g
- 1/4 cup sugar≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- Poppy seeds or sesame seeds, for sprinklingn/a
flour 476 gbatter 929 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.
- Egg21% · 33rd percentile · median 25%
- Oil23% · 97th percentile · median 12%
- Sweetener11% · 35th percentile · median 13%
- Water37% · 41st percentile · median 40%
- Salt1.9% · 54th percentile · median 1.8%
- Yeast1.5% · 58th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 minutes
- median 28 minutes
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Nearest by baker's percentages: egg, oil, sweetener, water, salt, yeast.
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