Aromatic Fennel and Orange Zest Challah

In a small mixing bowl, combine the warm water, active dry yeast, and 10g of granulated sugar. Stir gently and let sit until a thick foam forms on the surface, about 10 minutes. If it does not foam, discard and start over with fresh yeast.

Place 4g of fennel seeds in a dry frying pan over medium heat. Toast, shaking the pan frequently, until fragrant and slightly darkened, about 2 minutes. Transfer to a mortar and pestle and crush lightly.

In the bowl of a stand mixer, combine the bread flour, remaining 50g of sugar, kosher salt, crushed fennel seeds, and fresh orange zest. Whisk briefly to distribute the ingredients evenly.

Add the foamy yeast mixture, 2 room temperature eggs, and vegetable oil to the dry ingredients. Using the dough hook attachment, knead on low speed until the dough comes together, then increase to medium and knead until smooth, supple, and elastic, clearing the sides of the bowl, about 8 minutes.

Shape the dough into a ball and transfer it to a large, lightly oiled mixing bowl, turning the dough once to coat it in oil. Cover the bowl with a damp kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 1 hour and 30 minutes.

Punch down the dough to release excess gas and turn it out onto a clean, un-floured surface. Divide the dough equally into 3 or 6 pieces, depending on your preferred braiding technique. Roll each piece into a smooth, even rope about 30cm (12 inches) long.

Transfer the ropes to a baking sheet lined with parchment paper. Braid the dough smoothly without stretching it too tightly. Pinch the ends firmly together and tuck them underneath the loaf for a neat, rounded appearance.

Cover the braided loaf loosely with the damp kitchen towel or oiled plastic wrap. Let rise for a second time until puffy, soft, and yielding to a gentle poke, about 45 minutes.

Preheat the oven to 175C (350F). Ensure the oven rack is placed in the lower-middle position to prevent the top of the bread from browning too quickly.

In a small bowl, whisk the remaining large egg with 15ml of water to create an egg wash. Using a pastry brush, gently and thoroughly brush the proofed loaf, making sure to get into the crevices of the braid.

Sprinkle the glazed dough generously and evenly with the sesame seeds, poppy seeds, and the remaining 2g of whole fennel seeds.

Bake in the preheated oven at 175C (350F) for 30 to 35 minutes, rotating the baking sheet halfway through. The bread is done when the crust is deep golden brown and the internal temperature registers 88C (190F) on an instant-read thermometer.

Carefully transfer the baked challah from the baking sheet to a wire cooling rack. Allow it to cool completely for at least 1 hour before slicing to prevent the interior crumb from turning gummy.