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Traditional Challah

jamiegeller.com · 2010 · 1 Servings

Against 72 challah recipes

Less oil than 98% of recipes.

See how all 72 challah recipes compare →

Get the method at jamiegeller.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 oil than 98% of recipes: 4% of the flour weight against the typical recipe's 12%, about half as much.
  • Sweetener in the middle half of recipes: 9.7% of the flour weight against the typical recipe's 13%.
Egg: 24%, 41st percentileOil: 4%, 1st percentileSweetener: 9.7%, 27th percentileWater: 46%, 69th percentileSalt: 1.7%, 37th percentileYeast: 1.4%, 47th percentileEggOilSweetenerWaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 packages active dry yeast≈ 14 g
  • 1/2 cup warm water (105-110 degrees)≈ 119 g
  • 1/2 cup Sugar≈ 100 g
  • 8-8-1/2 cups All purpose flour≈ 1031 g
  • 1 tablespoon salt≈ 18 g
  • 5 large eggs≈ 250 g
  • 3 tablespoons vegetable oil≈ 41 g
  • 1-1/2 cups lukewarm water≈ 356 g
  • 1 teaspoon water≈ 4.9 g

flour 1031 gbatter 1933 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.

  • Egg24% · 41st percentile
  • Oil4% · 1st percentile
  • Sweetener9.7% · 27th percentile
  • Water46% · 69th percentile
  • Salt1.7% · 37th percentile
  • Yeast1.4% · 47th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
22 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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