Christopsomo Tis Kirias Zinis

Title:
Christopsomo Tis Kirias Zinis

Yield:
3 Servings

Categories:
Greek,
Bread,
Holiday




Ingredients:





 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.


 


               Source: Recipes from a Greek Island - by Susie Jacobs


               ISBN:0-671-74531-X


 


 Typed for you by Karen Mintzias


 Sent to me by Bill