Challah
Polish 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 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).