Honey Tahini Challah

Ingredients

• 4 1/3 cups Bread Flour (sifted)
• 2 teaspoons Kosher Salt (Diamond kosher; use half if using Morton kosher salt)
• 2 1/4 teaspoons Active Dry Yeast (1 packet (7 g))
• 3/4 cup Warm Water (Divided: 1/4 cup for proofing, 1/2 cup for dough)
• 1/3 cup Honey (Prefer a flavorful local honey)
• 1/4 cup Tahini (Smooth, well‑stirred)
• 1/3 cup Olive Oil (Extra‑virgin for flavor)
• 5 large Eggs (3 yolks + 2 whole eggs for dough)
• 1 large Egg (Beaten, for egg wash)
• 2 tablespoons Sesame Seeds (White, hulled)

Instructions

1. Proof the Yeast

   Combine the active dry yeast with 1/4 cup warm water (about 105°F) and a few drops of honey in a small bowl. Stir gently and let sit until foamy, about 8‑10 minutes.

   Time: PT10M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together the bread flour and kosher salt until evenly distributed.

   Time: PT5M

3. Combine Wet Ingredients

   Add the foamy yeast mixture, 3 egg yolks, 2 whole eggs, 1/3 cup olive oil, 1/4 cup tahini, and 1/3 cup honey to the flour. Stir with a spatula until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead by hand for about 10 minutes, until smooth, elastic, and slightly tacky but not sticky.

   Time: PT10M

5. First Rise (Bulk Fermentation)

   Lightly oil the mixing bowl, place the dough inside, cover with a clean towel or plastic wrap, and let rise at room temperature until doubled in size, about 1½ hours.

   Time: PT1H30M

6. Divide and Pre‑Shape

   Punch down the risen dough, divide it into six equal pieces, flatten each piece into a rectangle, then roll each into a log about 12‑14 inches long.

   Time: PT15M

7. Braid the Loaves

   Take three logs, place them seam‑side down, and braid using a three‑strand method starting from the center and working outward, then finish by tucking the ends under the braid. Repeat for the second loaf.

   Time: PT15M

8. Second Rise

   Place the braided loaves on a parchment‑lined baking sheet, cover loosely, and let rise until noticeably puffy, about 1½ hours.

   Time: PT1H30M

9. Egg Wash and Sesame Topping

   Beat the remaining egg until smooth. Brush the loaves generously with the egg wash, then sprinkle the tops with white hulled sesame seeds.

   Time: PT5M

10. Bake

    Preheat the oven to 350°F. Bake the loaves for 30‑35 minutes, rotating the sheet halfway through, until the tops are deep golden brown and the internal temperature reaches 190°F.

    Time: PT35M

    Temperature: 350°F

11. Cool

    Remove the loaves from the oven, transfer to a cooling rack, and let cool completely (about 30 minutes) before slicing.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g