Christopsomo Tis Kirias Zinis

Ingredients

• 4 1/2 cup Semolina flour
• 2 1/4 cup Sugar
• 3 tbsp Freshly ground cinnamon
• 1 tbsp Freshly ground anise
• 1 tbsp Freshly ground coriander
• 2 tsp Freshly ground cloves
• 3 Oranges
• 6 Tangerines
• 2 1/2 cup Dried currants
• 1 cup Golden raisins
• 1 cup Olive oil, mild

Directions

1. Make the flavoring addition first.

2. Combine the semolina flour, sugar, cinnamon, anise, coriander, and cloves in a bowl and add the finely grated zests of the oranges and tangerines.

3. Squeeze some of the oranges and tangerines.

4. Squeeze some of the oranges and tangerines to obtain 1 1⁄4 cups juice.

5. Use half this juice to soak the currants and raisins for a minimum of 1 hour, preferably overnight.

6. Put the remaining juice in a pan with the olive oil.

7. Heat until almost boiling.

8. Pour this into a bowl with the semolina and spice mixture and stir.

9. Cover and leave overnight until needed.

10. Next day, combine the dried yeast with the sugar and hot water in a cup.

11. Put the flour in a bowl, making a well in the center.

12. Pour in the yeast mixture.

13. Squeeze 2/3 cup more orange and tangerine juice, warm it, nad add.

14. Work to a smooth dough, adding more water and warm juice if necessary.

15. 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.

16. Punch down the dough in a bowl.

17. Combine the drained currants and raisins with the semolina and spice mixture and, working with your hands, combine with the dough.

18. Turn the dough onto a floured surface and knead for 10 minutes, adding more flour if the dough is sticky.

19. Divide the dough into three equal pieces.

20. Oil 3 loaf pans, each 1-1⁄2 quart capacity.

21. Shape each piece to fit the length of the pan and fit them in, so the corners are well filled.

22. Cover with a cloth and leave to rise in a warm place until almost double in size - another hour.

23. 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.

24. Leave on a rack to cool.

25. The bread will keep for at least 3 weeks.

Nutrition, whole recipe (rough)

Counts 7 of 11 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Orange	1 medium (131g)	62
Grape	1/2 cup (76g)	62
Sugar	1 tbsp (12.5g) granulated	49
Cloves	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Semolina	not in our table	0
Anise	not in our table	0
Coriander	not in our table	0
Tangerine	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.