Christopsomo Tis Kirias Zinis

Christopsomo Tis Kirias Zinis Ingredients

4 1/2 c Semolina flour	2 1/2 c Dried currants
2 1/4 c Sugar	1 c Golden raisins
3 tb Freshly ground cinnamon	1 c Olive oil, mild
1 tb Freshly ground anise	STARTER DOUGH
1 tb Freshly ground coriander	4 pk Active dry yeast
2 ts Freshly ground cloves	1/2 ts Sugar
3 Oranges	1/2 c -Hot water, just above body
6 Tangerines	4 c All-purpose flour;

Instructions for Christopsomo Tis Kirias Zinis

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

Main Ingredient: GrainsCuisine: Greek

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Anise	Cinnamon	Cloves
Coriander	Olive Oil	Orange	Raisins
Sugar	Tart	Yeast

Greek Breads Holidays Olive oil Orange Raisin Grains

for flavor and categorization

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