Lagana: The Greek Lenten Bread

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1. 1Step 1: Whisk 1¼ cups water, yeast and honey in a large mixing bowl or the bowl of your stand mixer. Whisk well to dissolve the yeast and let the mixture stand for 10 minutes or until frothy.
2. 2Step 2: Add the olive oil, the tahini, and the salt, and, using a dough hook or sturdy spoon, mix briefly on the lowest speed and then add the flour, ½ cup at a time. Knead using the hook attachment until the dough no longer sticks to the sides of the bowl and is smooth, and elastic (if using a spoon, remove the dough to knead it on a bread board). The dough should feel moist and just a little sticky to the touch. You can add a bit more water--up to ¼ cup--if you need to. You want the dough to be moist because this will result in a bread with soft and airy crumb.
3. 3Step 3: Shape the dough into a small ball, lightly drizzle a little olive oil over it and around the bowl of your stand mixer, or, place the dough inside a separate, oiled, large bowl. Cover the bowl with plastic wrap and a kitchen towel and place it in a warm place to proof and double in volume, about one hour to 1.5 hours.
4. 4Step 4: After this resting time, uncover the bowl and poke it with your finger to test if the dough is well proofed. It should feel pliable and soft. If the dough springs back halfway, it is ready for shaping. Punch the dough down to deflate it.
5. 5Step 5: Line a large baking sheet with parchment paper.
6. 6Step 6: For a crispier bread, divide the dough into two equal parts. With oiled fingers, lift the dough and place the two parts on parchment paper. Pressing lightly with your fingertips, gently stretch the dough to two, rectangular shapes with rounded edges, about 5" x 8" each.
7. 7Step 7: For a softer, fluffier bread, form the dough into one large rectangular or, oblong shape, about 9" x 13". Stretch it as much as possible and, when the dough resists, wait for a few minutes and try stretching it again until the dough has relaxed a bit. Let it proof in a warm place, this time for about 30 minutes.
8. 8Step 8: While the dough is rising for the second time, preheat your oven to 375°F.
9. 9Step 9: Once the bread is proofed, brush it lightly with a little olive oil, using a pastry brush. Then, sprinkle liberally with the sesame seeds. Poke the top of the bread with your fingertips to make several deep indentations, being careful not to deflate it. This will give the lagana its characteristic appearance.
10. 10Step 10: Place the baking sheet on the middle rack of the oven and bake for 25-30 minutes or until the bread is a golden-brown color.
11. 11Step 11: Remove the baking sheet from the oven and place the bread on a wire rack to cool slightly before cutting it in small pieces to serve. Enjoy it with your favorite spreads!