Ingredients Jump to Instructions ↓

  1. 4 1/2 c Semolina flour

  2. 2 1/4 c Sugar

  3. 3 tb Freshly ground cinnamon

  4. 1 tb Freshly ground anise

  5. 1 tb Freshly ground coriander

  6. 2 ts Freshly ground cloves

  7. 3 Oranges

  8. 6 Tangerines

  9. 2 1/2 c Dried currants

  10. 1 c Golden raisins

  11. 1 c Olive oil, mild

  12. --STARTER DOUGH-- 4 pk Active dry yeast

  13. 1/2 ts Sugar

  14. 1/2 c -Hot water, just above body

  15. - temperature 4 c All-purpose flour;

  16. 1 1/4 cups juice. Use half this juice to soak the currants and raisins for a minimum of

  17. 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

  18. 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

  19. 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

  20. 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

  21. 3 weeks.


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