Purpose
Sometimes the best systems begin in the kitchen. At Challah Back Bakery, what started as a curious experiment with ratios and dough transformed into a movement of ritual, rhythm, and rising.
This isn’t just a recipe for a loaf of bread—it’s a blueprint for building something from nothing. Whether you’re proofing yeast or building a business, the process matters. And it starts here.
Background
It all began with a question: What happens when you apply business systems to a simple act of baking bread?
This loaf was born from a bakery calculator—part spreadsheet, part spellbook—that allowed anyone to adjust serving sizes, experiment with hydration percentages, and scale recipes with surgical precision. Built inside of Arc and powered by care, this wasn’t just an equation. It was a belief: anyone can create something delicious with the right tools.
Whether you’re baking one loaf for a Shabbat table or prepping 30 for a community drop-off, this is the foundational bread that holds the vision (and flavor) of Challah Back Bakery.
Ingredients
All Purpose Bread Flour - We love King Arthur
Warm Water
Instant Yeast - We love Fleischmann's
Salt
Sugar - Brown sugar adds a delicious flavor
Oil - Avocado or Coconut
Instructions
Determine Quantity of Loaves
Navigate to the Recipe Calculator and choose the amount and size of loaves that you want to create.
Mix & Hydrate
In a large bowl, add yeast, sugar, salt, and warm water. Mix well with a whisk. Slowly add in flour and begin mixing with your hands. Continue to add flour and mix with your hands.
Note: If you have a KitchenAid, you can add everything into a mixing bowl and use the dough hook attachment to mix.
Knead & Rise
Once all ingredients are mixed and the dough has formed into a ball, turn the dough onto a floured surface. Knead for an additional 8–10 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise for 1 hour (or until doubled in size).
Shape & Proof
Punch down the dough and divide into 3 evenly shaped balls. Use the heel of your hand to flatten ball into a cricle and then roll into a log. Extend the length of the log by rolling your extended hands front and back, while spreading them out. Reference the video above. Braid the 3 logs into desired shape. Cover with additional oil and let it proof uncovered for another 30–45 minutes.
Bake & Bloom
Preheat your oven to 350°F (176°C). Bake the loaf for 25–30 minutes, until golden brown.
Cool & Reflect
Let the loaf cool on a rack.
Serve when warm
Break bread
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Next Steps: Bake With Us
Ready to try this yourself? Grab the ingredients, carve out 2 hours, and bring the process to life in your own kitchen.
Want to speed things up or streamline your baking? Consider using tools like digital scales, dough mixers, or recipe calculators. These aren’t just gadgets; they’re game-changers that multiply peace and performance in The kitchen.
Every month, we discuss how aligning tools & tactics allows you to scale your baking (and your business) at our live events, both online and in person.
You can RSVP for any upcoming session right inside The Kitchen.
👉 Join The Kitchen and let’s grow together.
