Four-Strand Braided Challah
Jeffrey Hamelman · kingarthurbaking.com · 16
Get the method at kingarthurbaking.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 yeast than 75% of recipes: 1.1% of the flour weight against the typical recipe's 1.4%.
- Oil in the middle half of recipes: 9.3% of the flour weight against the typical recipe's 12%.
Ingredients (13)
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour120 g
- 1 cup (227g) water, lukewarm227 g
- 2 teaspoons instant yeast≈ 6 g
- all of the prefermentn/a
- 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour420 g
- 1 3/4 teaspoons (11g) table salt11 g
- 1/3 cup (67g) granulated sugar67 g
- 1/4 cup (50g) vegetable oil50 g
- 2 large eggs plus 1 yolk (save 1 egg white for the glaze, below)≈ 100 g
- 1 large egg white, saved from above≈ 33 g
- 1 teaspoon granulated sugar≈ 4.2 g
- 1 tablespoon (14g) water14 g
- poppy seeds, optionaln/a
flour 540 gbatter 1052 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.
- Egg25% · 44th percentile · median 25%
- Oil9.3% · 31st percentile · median 12%
- Sweetener13% · 51st percentile · median 13%
- Water45% · 66th percentile · median 40%
- Salt2% · 60th percentile · median 1.8%
- Yeast1.1% · 22nd percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 35 to 40 minutes
- median 28 minutes
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