Christopsomo tis Kirias Zinis

Ingredients

 * 4 1/2 	cup	Semolina flour
 * 2 1/4 	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
 * 2 1/2 	cup	Dried currants
 * 1 	cup	Golden raisins
 * 1 	cup	Olive oil, mild

STARTER DOUGH

 * 4 	pack	Active dry yeast
 * 1/2 	tsp	Sugar
 * 1/2 	cup	-Hot water, just above body temperature
 * 4 	cup	All-purpose flour plus extra for kneading

Directions
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.