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

 * 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 1 1⁄4 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 2/3 cup more orange and tangerine juice, warm it, nad 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 1-1⁄2 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.