Braided Round Challah
Taste of Home Editorial Team · tasteofhome.com · 2022 · 1 loaf (20 pieces)
Get the method at tasteofhome.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.
- More water than 76% of recipes: 49% of the flour weight against the typical recipe's 40%.
- Egg in the middle half of recipes: 20% of the flour weight against the typical recipe's 25%.
Ingredients (9)
- 1 package (1/4 ounce) active dry yeast≈ 7 g
- 1 cup warm 2% milk (110° to 115°)≈ 244 g
- 1/4 cup honey≈ 85 g
- 1/4 cup butter, melted≈ 57 g
- 2 large eggs, room temperature≈ 100 g
- 1-1/2 teaspoons salt≈ 9 g
- 3-3/4 to 4-1/4 cups all-purpose flour≈ 500 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg≈ 50 g
- 1 teaspoon cold water≈ 4.9 g
flour 500 gbatter 1002 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.
- Egg20% · 28th percentile · median 25%
- Oil11% · 49th percentile · median 12%
- Sweetener17% · 73rd percentile · median 13%
- Water49% · 77th percentile · median 40%
- Salt1.8% · 47th percentile · median 1.8%
- Yeast1.4% · 47th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 25 to 30 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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