---------- Recipe via Meal-Master (tm) v8.04
 
      Title: CHRISTOPSOMO TIS KIRIAS ZINIS
 Categories: Greek, Breads, Holiday
      Yield: 3 servings
 
  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.
 
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