---------- Recipe via Meal-Master (tm) v8.04
  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.