Challah
Jewish sweet-bread.
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 % | 500g total | 1kg total | 2kg total | 3kg total | 4kg total | |
|---|---|---|---|---|---|---|
| White Flour | 100% | 278 | 556 | 1111 | 1667 | 2222 |
| Water | 25% | 69 | 139 | 278 | 417 | 556 |
| Egg | 25% | 69 | 139 | 278 | 417 | 556 |
| Honey | 16% | 44 | 89 | 178 | 267 | 356 |
| Neutral Oil | 12% | 33 | 67 | 133 | 200 | 267 |
| Yeast | 1.5% | 4 | 8 | 17 | 25 | 33 |
| Salt | 1% | 2.78 | 5.56 | 11 | 17 | 22 |
Percentage total: 180%
Values have been rounded where the error would not be significant (p < 0.05).
Last compiled at 2025-09-07 19:30:27.377120