Grammy's Kitchen · Challah · Challah
One of 14 challah recipes we measured
It ranks #1 of 14 for gooeyness among the challah recipes we compared. 1 cooks on www.browneyedbaker.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 14.
| this recipe | typical | |
|---|---|---|
| liquid | 35% | 49% |
| fat | 8% | 11% |
| total sugar | 17% | 17% |
| egg | 59% | 33% |
| yeast | 3% | 1% |
| salt | 3% | 2% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds bread flour (about 4 1/2 cups, plus more for dusting) |
| 21 g | 3/4 ounce fresh yeast |
| 50 g | 1/4 cup sugar |
| 64 g | 3 tablespoons honey |
| 18 g | 1 tablespoon coarse salt |
| 54 g | 1/4 cup vegetable oil (plus more for bowl, plastic wrap, and baking sheet) |
| 237 g | 1 cup water |
| 400 g | 8 large egg yolks (plus 1 large whole egg) |
Method: 4 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My bread was perfect according to my Jewish friend. ” — a cook, 5.0★