Ingredients
Method
Make the Dough
- In a large bowl, mix together the butter, sugar, fennel or anise seeds, salt, and ½ cup of the bread flour until combined. Use a wooden spoon, hand mixer, or your hands — the texture at this stage is similar to cookie dough
- In a separate bowl, gently beat together the eggs, lukewarm water, and orange zest
- Add the egg mixture to the butter mixture along with another ½ cup of flour. Mix until all lumps are broken up
- Stir in the yeast and another ½ cup of flour
- Stir in the remaining 4½ cups of flour, 1 cup at a time, until a soft dough forms. Switch to mixing by hand if needed
- Turn the dough out onto a well-floured surface and knead for about 1 minute until the dough feels firmer and more elastic
First Rise
- Place the dough in a greased bowl and turn once to coat both sides. Cover with a damp towel and leave to rise in a warm place for 1½ hours until doubled in size. Pro tip: heat your oven to 200°F, turn it off, then place the covered bowl inside
Shape and Second Rise
- When the dough has risen, punch it down. Separate off approximately ¼ of the dough and set aside. Form the remaining dough into a domed round loaf and transfer to a parchment-lined baking sheet
- Divide the reserved dough into 4 equal pieces and one small ball. Roll the 4 pieces into long bone shapes and drape them across the top of the loaf, crossing them at the top. Place the small dough ball at the very center where the bones cross
- Cover loosely with a damp towel and leave to rise in a warm place for another hour. Toward the end of the rising time, preheat oven to 350°F
Bake
- Bake for about 40 minutes, until the top is well browned and an instant-read thermometer inserted into the center reads 200°F
- Transfer to a wire rack and cool completely before glazing
Glaze and Finish
- In a small saucepan, whisk together the orange juice and ¾ cup sugar. Bring to a boil over medium heat, whisking occasionally. Watch carefully — it boils over very quickly
- Remove from heat and brush the glaze all over the cooled bread
- While the glaze is still wet, sprinkle granulated sugar generously over the entire surface. Slice into large wedges and serve. Store leftovers in an airtight container
Notes
To make vanilla sugar: place used vanilla beans in an airtight container with granulated sugar and let sit for several days, shaking occasionally. It is a subtle but lovely addition to this bread. This recipe makes a very large loaf — halve the recipe or divide the dough into 2 or 4 smaller loaves if preferred. Smaller loaves will bake faster so check for doneness earlier and monitor closely. When shaping the bone decorations, make them long enough to drape all the way across the loaf and cross at the top for the most authentic presentation