Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-----------------------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.

Browse by categories