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.