Turmeric Tahini Challah Recipe | The Nosher

Step 1

Weigh one cup of flour and combine with yeast and warm water.

Step 2

Let proof for 20-25 minutes until mixture begins to swell.

Step 3

Whisk in honey, tahini, olive oil, eggs, turmeric, and the remaining flour plus salt.

Step 4

Knead for about 5 minutes until smooth and elastic. Cover with plastic wrap and let rest about 20 minutes at room temperature, then transfer to the refrigerator for a cold overnight rise. The dough will only increase about 1/3 but will continue to develop and rise fully from its cold proof through remaining steps.

Step 5

Remove from refrigerator the next day and allow about 30 minutes for the dough to begin to come back to room temperature before shaping.

Step 6

Divide the dough into hunks, depending on your design plan. Let the dough rest, then roll out and braid. Allow the shaped dough to rise again for 1-1.5 hours at about 70 degrees F.

Step 7

Before you put the shaped dough in the oven, glaze it with egg wash and apply seeds. Bake at 350 degrees F for approximately 30 min.