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1
In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water.
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2
Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt.
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3
Switch to the dough hook and gradually add 6 cups of flour, kneading for about 5 minutes and adding more flour as needed to make a slightly sticky, smooth and elastic dough.
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4
Grease a large bowl, turn dough into it and then turn the dough over to grease the top.
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5
Cover with greased plastic wrap and let rise in a warm place for 1 hour, or refrigerate for a few hours or overnight.
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6
When the dough has almost doubled, punch it down, remove it to a lightly floured counter, knead it briefly until smooth and divide it in half.
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7
Roll each piece into a cylinder about 27 inches long, making sure there are no seams in the dough.
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8
Bring one end of the dough up to the other and twist to form a spiral.
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9
Push both ends together to make a squat 12-inch loaf.
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10
Repeat with other piece of dough and arrange loaves on a parchment-lined baking sheet at least 2 inches apart.
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11
You can also twist the long spirals into a circle if you like; the dough is very malleable.
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12
Beat remaining egg and egg yolk and brush about half the mixture on the loaves, reserving the rest.
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13
Let the dough rise uncovered another half-hour or overnight in refrigerator.
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14
If dough was refrigerated, bring to room temperature.
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15
Heat oven to 350 degrees and in a small bowl, combine fennel, poppy and sesame seeds.
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16
Brush the loaves with egg again and sprinkle with seeds.
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17
Bake for 35 to 40 minutes or until golden and firm when tapped with a spatula.
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18
Cool on a rack.
