Algerian Orange Bread

This recipe is a combination of one in Irene and Lucienne Karsenty’s book La cuisine de pied noir and one from Joelle Roesinger as transcribed by Leone Jaffin in 150 recettes et mille et un souvenirs d’une juive d’Algérie. Instead of making round loaves, they braid it like challan to serve after the Yom Kippur fast. Gilda Angel’s version omits the orange and the seeds and adds ½ cup <