Kiria Zinis Christmas Bread Recipe
Ingredients
| Cream wheat | 650 Gram | |
| Caster sugar | 500 Gram | |
| Ground cinnamon | 3 Tablespoon | |
| Anise seed | 1 Tablespoon | |
| Ground coriander | 1 Tablespoon | |
| Ground cloves | 2 Teaspoon | |
| Oranges | 3 | |
| Tangerines | 6 | |
| Currants | 350 Gram | |
| Sultanas | 175 Gram | |
| Olive oil | 250 Milliliter | |
| STARTER DOUGH | ||
| Dried yeast | 25 Gram | |
| Hot water | 125 Milliliter | |
| Plain flour | 650 Gram | |
Directions
Make the flavouring addition first.
Combine the semolina flour, sugar, cinnamon, anise, coriander seeds and cloves in a bowl and add the finely grated zests of the oranges and tangerines.
Squeeze 300 ml (1/2 pt) mixed orange and tangerine juice.
Use half this juice to soak the currants and sultanas 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 the bowl with the flour and spice mixture and stir.
Cover and leave overnight until needed.
Next day, combine the dried yeast with 1/2 teaspoon sugar and the hot water in a cup.
Put the flour in a bowl, making a well in the centre.
Pour in the yeast.
Squeeze 150 ml (5 fl oz) more orange and tangerine juice, warm it and 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 the dough down in the bowl.
Combine the drained currants and sultanas with the semolina flour and spice mixture and, working with your hands, combine with the dough.
Turn the dough out onto a floured surface and knead for 10 minutes, adding more flour if it is sticky.
Divide the dough into three equal pieces.
Oil 3 bread tins, each 1.5 litre (2/2 pt) capacity.
Shape each piece to fit the length of the tin 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 180°C (350°F, gas 4) for 1 hour 10 minutes or more: the loaves should be a rich brown colour and make a hollow sound when the turned out bread is thumped on the bottom.
Leave on a rack to cool.
The bread will keep for at least 3 weeks.
Combine the semolina flour, sugar, cinnamon, anise, coriander seeds and cloves in a bowl and add the finely grated zests of the oranges and tangerines.
Squeeze 300 ml (1/2 pt) mixed orange and tangerine juice.
Use half this juice to soak the currants and sultanas 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 the bowl with the flour and spice mixture and stir.
Cover and leave overnight until needed.
Next day, combine the dried yeast with 1/2 teaspoon sugar and the hot water in a cup.
Put the flour in a bowl, making a well in the centre.
Pour in the yeast.
Squeeze 150 ml (5 fl oz) more orange and tangerine juice, warm it and 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 the dough down in the bowl.
Combine the drained currants and sultanas with the semolina flour and spice mixture and, working with your hands, combine with the dough.
Turn the dough out onto a floured surface and knead for 10 minutes, adding more flour if it is sticky.
Divide the dough into three equal pieces.
Oil 3 bread tins, each 1.5 litre (2/2 pt) capacity.
Shape each piece to fit the length of the tin 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 180°C (350°F, gas 4) for 1 hour 10 minutes or more: the loaves should be a rich brown colour and make a hollow sound when the turned out bread is thumped on the bottom.
Leave on a rack to cool.
The bread will keep for at least 3 weeks.
Chef
