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| 4 1/2 | cups | semolina | |
| 2 1/4 | cups | sugar | |
| 3 | tablespoons | cinnamon | freshly ground |
| 1 | tablespoon | star anise | ground |
| 1 | tablespoon | coriander | freshly ground |
| 2 | teaspoons | cloves | freshly ground |
| 3 | each | oranges | |
| 6 | each | tangerines | |
| 2 1/2 | cups | currants | dried |
| 1 | cup | golden raisins | |
| 1 | cup | olive oil | mild |
| Starter dough | |||
| 4 | each | yeast, active dry | packages |
| 1/2 | teaspoon | sugar | |
| 1/2 | cup | water | just above body temperature, warm |
| 4 | cups | flour, all-purpose | 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, and 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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