This article originally appeared on The Nosher.
I love playing with color, texture and shape with my challah. Looking to create a red challah? Add beetroot powder. Green? Try using green tea matcha powder. Do you want bread with a golden hue? Try turmeric mixed in with the dough.
This challah combines beautiful color with Middle Eastern flavors — the flavors and colors of different parts of the world meet in one delicious bread.
Turmeric Tahini Challah
Ingredients
- 4-4 1/2 cups bread flour
- 3 1/4 tsp. active dry or instant yeast
- 2/3 cup warm water 90-100 degrees
- 3 1/2 tbs. honey
- 6 2/3 tbs. tahini
- 1 1/2 tbs. extra-virgin olive oil
- 2 large eggs
- 1 1/2 tsp. ground turmeric
- 1 1/2 tsp. salt
Instructions
- Weigh 1 cup of flour and combine with yeast and warm water.
- Let proof for 20-25 minutes until mixture begins to swell.
- Whisk in honey, tahini, olive oil, eggs, turmeric, and the remaining flour plus salt.
- 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 one-third but will continue to develop and rise fully from its cold proof through remaining steps.
- Remove from refrigerator the next day and allow about 30 minutes for the dough to begin to come back to room temperature before shaping.
- 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 1/2 hours at about 70 F.
- Before you put the shaped dough in the oven, glaze it with egg wash and apply seeds. Bake at 350 F. for approximately 30 minutes.
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