Challah
leitesculinaria.com · 2010 · 6 servings
Against 72 challah recipes
Close to the middle of 72 challah recipes on every ingredient.
How it compares
Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.
- Oil in the middle half of recipes: 9% of the flour weight against the typical recipe's 12%.
- Yeast in the middle half of recipes: 1.2% of the flour weight against the typical recipe's 1.4%.
Ingredients (9)
- 1 package (2 1/4 teaspoons) active dry yeast≈ 7 g
- 1 cup warm water ((no more than 110°F [43°C]))≈ 237 g
- 1/3 cup sugar≈ 67 g
- 4 1/2 to 5 cups bread flour (or 5 1/2 to 6 cups all-purpose flour )≈ 603 g
- 3 eggs≈ 150 g
- 1/4 cup mild vegetable oil≈ 55 g
- 2 teaspoons salt≈ 12 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg≈ 50 g
- 1 teaspoon granulated sugar≈ 4.2 g
flour 603 gbatter 1131 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% · 47th percentile · median 25%
- Oil9% · 28th percentile · median 12%
- Sweetener11% · 41st percentile · median 13%
- Water39% · 45th percentile · median 40%
- Salt2% · 60th percentile · median 1.8%
- Yeast1.2% · 27th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 to 40 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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