Recipe#6694

Title: CHRISTOPSOMO TIS KIRIAS ZINIS

SOAR

   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
                        -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.