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# Challah

Polish sweet-bread.

=> https://git.ozva.co.uk/?p=bread;a=history;f=src/challah.toml;">[History]</a>	History
=> challah.pdf	Print-out

## Notes

This is a straight dough and quite dense, so no autolyse is necessary. This bread is traditionally plaited. If you're making large loafs, I would recommend a 3 strand plait. This recipes source has recently put it behind a paywall so consider this one pirated.

Glaze with a mix of egg whites and milk after shaping and before baking. You're aiming for around #802b00 at its darkest points and a hollow sounding base.



## Ingredients

### Bakers Percentage

* White Flour - 100%
* Water - 25%
* Egg - 25%
* Honey - 16%
* Neutral Oil - 12%
* Yeast - 1.5%
* Salt - 1%

### Total weight 0.5kg
* White Flour - 278
* Water - 69
* Egg - 69
* Honey - 44
* Neutral Oil - 33
* Yeast - 4
* Salt - 2.78


### Total weight 1kg
* White Flour - 556
* Water - 139
* Egg - 139
* Honey - 89
* Neutral Oil - 67
* Yeast - 8
* Salt - 5.56


### Total weight 2kg
* White Flour - 1111
* Water - 278
* Egg - 278
* Honey - 178
* Neutral Oil - 133
* Yeast - 17
* Salt - 11


### Total weight 3kg
* White Flour - 1667
* Water - 417
* Egg - 417
* Honey - 267
* Neutral Oil - 200
* Yeast - 25
* Salt - 17


### Total weight 4kg
* White Flour - 2222
* Water - 556
* Egg - 556
* Honey - 356
* Neutral Oil - 267
* Yeast - 33
* Salt - 22



Percentage total: 180%
Values have been rounded where the error would not be significant (p > 0.05).



=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD"	Last compiled at 2026-03-05 14:20:26.116691