• Mix the yeast, 2 tbsp of warm but not hot water and a tsp of sugar in a small bowl. Mix to combine and leave for 5 - 10 minutes until frothy.
• Combine 110ml warm water, honey, tahini, oil, eggs and salt in a large bowl or the bowl of a stand mixer. Add the yeast mixture, then pour the flour on top.
• Use the dough hook attachment to mix on low speed until the dough comes together. If it is too sticky, add no more than a tablespoon of flour. If too dry, add ½ tbsp water, mix and check again.
• Increase the speed to medium low and knead for 7 – 10 minutes, until the dough is smooth and elastic.
• Form the dough into a ball, and lightly cover it with oil. Lightly oil a large, clean bowl and cover with a clean tea towel or cling film, then leave to rise in a warm place until doubled, about 2 hours.
• Once risen, punch the air out and, on a lightly floured surface, use a rolling pin to roll the dough into a rectangle about 50 - 60cm long and 20cm wide. Cut into thirds lengthways.
• Divide the tahini swirl mixture into three and spread it along the centre of each of the dough strips, leaving a gap down both sides and at one end. Roll each strip of the dough up into a long sausage shape, pinching the seam really well to seal.
• Leave them on the counter, covered with a towel or cling film to rest for about 10 minutes.
• Roll the dough sausages gently to lengthen them to between 70 - 76cm long, tapering at each end. Then braid them with the seam side down. Coil the plait around into a circle, tucking the end of the braid under the coil. Place on a baking sheet lined with baking parchment. Lightly oil some cling film and use to cover the loaf. Leave to rise in a warm place until puffy - about 45 minutes.
• Preheat the oven to 180°C and when the dough has proved and is puffy, brush liberally with beaten egg and sprinkle generously with sesame seeds.
• Bake for 20 - 25 minutes, by which time it will be deep brown. Check it does not get too dark.
• After this time, loosely cover the loaf with foil and continue baking for another 20 minutes or so, or until the base of the loaf sounds hollow when you tap on it.
• Cool fully on a wire rack before tucking in.

@victoriaprever

Recipe first published in the JC August 05 2021