Honey tahini challah

Mix the bread flour and kosher salt in a bowl.

Dissolve the yeast in a quarter cup of warm water; a couple of drops of honey will show whether doubtful yeast is alive. Confident yeast can go straight into the dry ingredients.

Combine the half cup of additional water, the yeast mixture, the yolks, whole eggs, olive oil, tahini and honey; measure the honey in the oiled cup so it slides out. Mix to break up the eggs.

Add the liquid to the flour, scraping in all the settled honey, and bring together with a spatula into a dough.

Turn out and knead by hand, pushing away with the heel of the hand, folding back and giving a 90 degree turn, adding flour only if sticky, until smooth, elastic and slightly tacky.

Place in a lightly oiled bowl, cover, and rise at room temperature or slightly warm until about doubled; the dough may instead rise slowly in the fridge and then sit out a few hours.

Divide into six pieces for two medium challahs; flatten each into a rectangle and roll into a log to pre-shape.

Roll each piece seam side down from the middle outward into a strand tapered at the ends, pinching the seam; rest any piece that shrinks back.

Braid three strands starting in the center, crossing the outer strands over the middle toward one end, tuck the end under, then turn and braid the other half crossing under.

Cover and let rise a second time, about an hour and a half or longer; it is a slow rise.

Beat the last egg until no streaks remain, brush over the loaves and sprinkle heavily with sesame seeds.

Bake at 350 for 30 to 35 minutes, rotating the pan 180 degrees after about 20, until deep golden brown and hollow-sounding underneath.

Cool fully before slicing or tearing.