Christopsomo tis Kirias Zinis

Ingredients

 * 4½ cup semolina flour
 * 2¼ cup sugar
 * 3 tbsp freshly ground cinnamon
 * 1 tbsp freshly ground anise
 * 1 tbsp freshly ground coriander
 * 2 tsp freshly ground cloves
 * 3 oranges
 * 6 tangerines
 * 2½ cup dried currants
 * 1 cup golden raisins
 * 1 cup olive oil, mild

Starter dough

 * 4 pack active dry yeast
 * ½ tsp sugar
 * ½ cup hot water, just above body temperature
 * 4 cup all-purpose flour plus extra for kneading

Directions

 * 1) Make the flavoring addition first.
 * 2) Combine the semolina flour, sugar, cinnamon, anise, coriander, and cloves in a bowl and add the finely grated zests of the oranges and tangerines.
 * 3) Squeeze some of the oranges and tangerines.
 * 4) Squeeze some of the oranges and tangerines to obtain 1¼ cups juice.
 * 5) Use half this juice to soak the currants and raisins for a minimum of 1 hour, preferably overnight.
 * 6) Put the remaining juice in a pan with the olive oil.
 * 7) Heat until almost boiling.
 * 8) Pour this into a bowl with the semolina and spice mixture and stir.
 * 9) Cover and leave overnight until needed.
 * 10) Next day, combine the dried yeast with the sugar and hot water in a cup.
 * 11) Put the flour in a bowl, making a well in the center.
 * 12) Pour in the yeast mixture.
 * 13) Squeeze ⅔ cup more orange and tangerine juice, warm it, and add.
 * 14) Work to a smooth dough, adding more water and warm juice if necessary.
 * 15) 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.
 * 16) Punch down the dough in a bowl.
 * 17) Combine the drained currants and raisins with the semolina and spice mixture and, working with your hands, combine with the dough.
 * 18) Turn the dough onto a floured surface and knead for 10 minutes, adding more flour if the dough is sticky.
 * 19) Divide the dough into three equal pieces.
 * 20) Oil 3 loaf pans, each 1½ quart capacity.
 * 21) Shape each piece to fit the length of the pan and fit them in, so the corners are well filled.
 * 22) Cover with a cloth and leave to rise in a warm place until almost double in size - another hour.
 * 23) 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.
 * 24) Leave on a rack to cool.
 * 25) The bread will keep for at least 3 weeks.