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.