Recipe - Christys Christmas Trees

4 One half cup Semolina flour
2 One fourth cup Sugar
3 tablespoon Freshly ground cinnamon
1 tablespoon Freshly ground anise
1 tablespoon Freshly ground coriander
2 teaspoon Freshly ground cloves
3 Oranges
6 Tangerines
2 One half cup Dried currants
1 cup Golden raisins
1 cup Olive oil, mild

STARTER DOUGH
4 pack Active dry yeast
One half teaspoon Sugar
One half cup Hot water, just above body
temperature
4 cup Allpurpose 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 11/2
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:067174531X

Typed for you by Karen Mintzias
Sent to me by Bill wight@odc.net