Challah Bread

leitesculinaria.com · 2015 · 20 servings | 1 loaf

Against 72 challah recipes

Less oil than 95% of recipes and less water than 95%.

How it compares

Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.

Less oil than 95% of recipes: 4.7% of the flour weight against the typical recipe's 12%, about half as much.
Less water than 95% of recipes: 23% of the flour weight against the typical recipe's 40%.
Less yeast than 90% of recipes: 0.8% of the flour weight against the typical recipe's 1.4%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

20 1/2 ounces all-purpose flour581 g
1 1/2 teaspoons active dry yeast≈ 4.7 g
2 ounces superfine sugar ((or just blitz granulated sugar in a blender until finely ground but not powdery))57 g
2 teaspoons fine sea salt≈ 12 g
4 3/4 ounces lukewarm water ((just shy of 2/3 cup), plus more as needed)135 g
2 large eggs≈ 100 g
2 large egg yolks≈ 36 g
2 tablespoons olive oil (plus more for the bowl)≈ 27 g
1 tablespoon egg white≈ 15 g
1 teaspoon superfine sugar ((or just blitz granulated sugar in a blender until finely ground but not powdery))≈ 4.2 g

flour 581 gbatter 972 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 72 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: egg, oil, sweetener, water, salt, yeast.