Begin by warming the milk. Ensure it’s lukewarm, not hot, to avoid killing the yeast. Add the sugar and yeast, stirring gently. Allow this mixture to sit for about 10 minutes until it becomes frothy. This indicates that the yeast is active.

In a large mixing bowl, combine 7 cups of flour and salt. Create a well in the center and add the frothy yeast mixture. Incorporate the beaten eggs and orange zest.

Gradually mix the flour into the wet ingredients. Once combined, knead the dough for about 10 minutes until it’s smooth and elastic. If the dough is too sticky, incorporate more flour, one tablespoon at a time.

Shape the dough into a ball and place it in a greased bowl, coating it with olive oil. Cover the bowl with a damp cloth. Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

Punch down the dough gently to release the air. At this point, you can slip the hidden coin into the dough if you wish to continue the tradition. Shape the dough into a round loaf. Place it on a baking sheet lined with parchment paper.

Cover the shaped loaf with a cloth and let it rise again for about 30-45 minutes, until it has puffed up.

While the dough is rising for the second time, preheat your oven to 350°F (175°C).

Once the loaf has risen, brush the top with some of the beaten egg to give it a beautiful golden crust. Sprinkle sesame seeds on top for a decorative touch.

Place the loaf in the preheated oven and bake for about 30-35 minutes or until it’s golden brown and sounds hollow when tapped on the bottom.

Remove the loaf from the oven and let it cool on a wire rack. Once it’s cooled, you can slice and serve.