Christopsomo tis kirias zinis

Servings: 3

Ingredients:

4 1/2 c Semolina flour
2 1/4 c Sugar
3 tb Freshly ground cinnamon
1 tb Freshly ground anise
1 tb Freshly ground coriander
2 ts Freshly ground cloves
3 Oranges
6 Tangerines
2 1/2 c Dried currants
1 c Golden raisins
1 c Olive oil mild -------------------------------STARTER DOUGH-------------------------------
4 pk Active dry yeast
1/2 ts Sugar
1/2 c -Hot water just above body - temperature
4 c All-purpose flour;

Instructions:

-plus extra for kneading Make the flavoring addition first. Combine the semolina flour sugar cinnamon anise coriander and cloves in a bowl and add the finely grated zests of the oranges and tangerines. Squeeze some of the oranges and tangerines. Squeeze some of the oranges and tangerines to obtain 1 1/4 cups juice. Use half this juice to soak the currants and raisins for a minimum of 1 hour preferably overnight. Put the remaining juice in a pan with the olive oil. Heat until almost boiling. Pour this into a bowl with the semolina and spice mixture and stir. Cover and leave overnight until needed. Next day combine the dried yeast with the sugar and hot water in a cup. Put the flour in a bowl making a well in the center. Pour in the yeast mixture. Squeeze 2/3 cup more orange and tangerine juice warm it nad add. Work to a smooth dough adding more water and warm juice if necessary. Put the dough into an oiled bowl cover with a cloth and leave to rise in a warm place until almost doubled in size - about an hour. Punch down the dough in a bowl. Combine the drained currants and raisins with the semolina and spice mixture and working with your hands combine with the dough. Turn the dough onto a floured surface and knead for 10 minutes adding more flour if the dough is sticky. Divide the dough into three equal pieces. Oil 3 loaf pans each 1-1/2 quart capacity. Shape each piece to fit the length of the pan and fit them in so the corners are well filled. Cover with a cloth and leave to rise in a warm place until almost double in size - another hour. Bake in an oven preheated to 350 F for 1 hour and 10 minutes or more; the loaves should be rich brown color and make a hollow sound when the unmolded bread is thumped on the bottom. Leave on a rack to cool. The bread will keep for at least 3 weeks. Source: Recipes from a Greek Island - by Susie Jacobs ISBN:0-671-74531-X Typed for you by Karen Mintzias