Honey tahini challah from Dessert Person: Recipes and Guidance for Baking with Confidence (page 295) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 19, 2021

    I used a mixer for the dough. It was quite soft, so I added some extra flour, figuring this was OK since the hand-kneading instructions said to flour the surface generously. The dough seemed great, but even at 70 F, hardly rose at all after 3 hours. I gave up for the day, refrigerated the dough overnight, and tried again the next day, letting the dough rise wrapped in a plate warmer for several hours. It finally rose, so I continued with the recipe. The shaped loaf also took a few hours to rise. There was quite a bit of oven spring. The challah had good texture and flavor, not really sweet, but with noticeable honey and sesame flavors. Definitely recommended for sesame lovers.

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