Christopsomo Tis Kirias Zinis

Directions

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 1¼ 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 ⅔ 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 1½ 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℉ (180℃) 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.