Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 2 ts Freshly ground cloves
4 1/2 c Semolina flour 3 Oranges
2 1/4 c Sugar 6 Tangerines
3 tb Freshly ground cinnamon 2 1/2 c Dried currants
1 tb Freshly ground anise 1 c Golden raisins
1 tb Freshly ground coriander 1 c Olive oil, mild

-----------------------STARTER DOUGH----------------------------
4 pk Active dry yeast - temperature
1/2 ts Sugar 4 c All-purpose flour;
1/2 c -Hot water, just above body -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.

Source: Recipes from a Greek Island - by Susie Jacobs
ISBN:0-671-74531-X

Typed for you by Karen Mintzias

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