November 2, 2011 - 12:34pm

## Does anyone have a baker's formula for a challah which uses whole eggs?

I'm expected to make 50 challahs in a couple of weeks. Does anyone have a formula which uses whole eggs instead of only yolks? The recipe I've preferred to use in the past does not use weights or percentages. It assumes that the baker's going to make 3X1.5lb loaves.