CHRISTOPSOMO TIS KIRIAS ZINIS

      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
 
 MMMMM-----------------------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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