💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › greek › recipe56.t… captured on 2022-06-11 at 23:22:14.
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---------- Recipe via Meal-Master (tm) v8.04
Title: CHRISTOPSOMO TIS KIRIAS ZINIS
Categories: Greek, Breads, Holiday
Yield: 3 servings
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.
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