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Proof the yeast in a quarter cup of warm water.
Mix dry ingredients: 4 ⅓ cups bread flour and 2 teaspoons Diamond Crystal kosher salt.
Mix wet ingredients: yeast mixture, ½ cup additional water, 3 egg yolks, 2 whole eggs, ⅓ cup extra-virgin olive oil, ½ cup honey, ½ cup tahini.
Incorporate the flour into the liquid ingredients to form a dough.
Knead the dough on a lightly floured surface until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise until doubled in size.
Portion the dough into six even pieces.
Shape each piece into a log, then roll and lengthen into tapered strands.
Braid the strands together.
Place the braided dough on a baking sheet, cover, and let rise a second time.
Preheat oven to 350°F (175°C).
Brush the top of the dough with an egg wash (beaten egg).
Sprinkle generously with sesame seeds.
Bake for about 30-35 minutes, rotating the baking sheet once, until deep golden brown.
Let the bread cool completely before slicing or tearing.