Challah Bread
Tessa Arias · handletheheat.com · 2013 · 1 large loaf
Against 72 challah recipes
More egg than 95% of recipes and more yeast than 75%.
How it compares
Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.
- More egg than 95% of recipes: 38% of the flour weight against the typical recipe's 25%.
- More yeast than 75% of recipes: 1.8% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 3 to 3 1/4 cups (15 to 16 1/4 ounces) all-purpose flour, (plus more for dusting)≈ 391 g
- 1 envelope (2 1/4 teaspoons) instant yeast≈ 7 g
- 1/4 cup (1 3/4 ounces) sugar≈ 50 g
- 1 1/4 teaspoons fine sea salt≈ 8 g
- 3 large eggs, one egg separated ((reserve the white for the egg wash))≈ 150 g
- 4 tablespoons (2 ounces) unsalted butter, (melted)≈ 57 g
- 1/2 cup plus 1 tablespoon water, (at room temperature)≈ 133 g
flour 391 gbatter 795 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.
- Egg38% · 97th percentile · median 25%
- Oil15% · 67th percentile · median 12%
- Sweetener13% · 47th percentile · median 13%
- Water34% · 28th percentile · median 40%
- Salt1.9% · 54th percentile · median 1.8%
- Yeast1.8% · 79th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 30 to 40 minutes
- median 28 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: egg, oil, sweetener, water, salt, yeast.
Do something with it
Or browse all 72 challah recipes.