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Christopsomo tis kirias zinis

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Ingredients Needed For Christopsomo tis kirias zinis
*4 1/2 cup semolina flour
*2 1/4 cup Sugar
*3 tbsp Freshly ground cinnamon
*1 tbsp Freshly ground anise
*1 tbsp Freshly ground coriander
*2 tsp Freshly ground cloves
*3 oranges
*6 Tangerines
*2 1/2 cup Dried currants
*1 cup golden raisins
*1 cup olive oil, mild


*4 pack active dry yeast
*1/2 tsp Sugar
*1/2 cup -Hot water, just above body temperature
*4 cup all-purpose flour plus extra for kneading

Directions To Prepare Christopsomo tis kirias zinis
#Make the flavoring addition first.<br>
#Combine the semolina flour, Sugar, cinnamon, anise, coriander, and cloves in a bowl and add the finely grated zests of the oranges and tangerines.<br>
#Squeeze some of the oranges and tangerines.<br>
#Squeeze some of the oranges and tangerines to obtain 1 1⁄4 cups juice.<br>
#Use half this juice to soak the currants and Raisins for a minimum of 1 hour, preferably overnight.<br>
#Put the remaining juice in a pan with the olive oil.<br>
#Heat until almost boiling.<br>
#Pour this into a bowl with the semolina and spice mixture and stir.<br>
#Cover and leave overnight until needed.
#Next day, combine the dried yeast with the Sugar and hot water in a cup.<br>
#Put the flour in a bowl, making a well in the center.<br>
#Pour in the yeast mixture.<br>
#Squeeze 2/3 cup more orange and tangerine juice, warm it, nad add.<br>
#Work to a smooth dough, adding more water and warm juice if necessary.<br>
#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.<br>
#Punch down the dough in a bowl.<br>
#Combine the drained currants and Raisins with the semolina and spice mixture and, working with your hands, combine with the dough.<br>
#Turn the dough onto a floured surface and knead for 10 minutes, adding more flour if the dough is sticky.<br>
#Divide the dough into three equal pieces.<br>
#oil 3 loaf pans, each 1-1⁄2 quart capacity.<br>
#Shape each piece to fit the length of the pan and fit them in, so the corners are well filled.<br>
#Cover with a cloth and leave to rise in a warm place until almost double in size - another hour.<br>
#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.<br>
#Leave on a rack to cool.
#The bread will keep for at least 3 weeks.

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Tuesday, February 20, 2018, 7:38 am

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