Best Challah Bread Recipe
houseofnasheats.com · 2017 · 20 slices
Get the method at houseofnasheats.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.
- Less egg than 79% of recipes: 19% of the flour weight against the typical recipe's 25%.
- Sweetener in the middle half of recipes: 9.7% of the flour weight against the typical recipe's 13%.
Ingredients (7)
- 1 ¾ cups warm water≈ 415 g
- 1 ½ tablespoons active dry yeast≈ 14 g
- ½ cup sugar (plus 1 tablespoon extra for proofing the yeast)≈ 100 g
- ½ cup vegetable oil≈ 109 g
- 4 large eggs (lightly beaten + 1 additional egg for an egg wash)≈ 200 g
- 1 tablespoon salt≈ 18 g
- 8 to 8½ cups all-purpose flour (plus extra for kneading/dusting)≈ 1031 g
flour 1031 gbatter 1887 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.
- Egg19% · 20th percentile · median 25%
- Oil11% · 38th percentile · median 12%
- Sweetener9.7% · 27th percentile · median 13%
- Water40% · 49th percentile · median 40%
- Salt1.7% · 37th percentile · median 1.8%
- Yeast1.4% · 47th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 30 to 35 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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