| 1 | Make the flavoring addition first. |
| 2 | Combine the semolina flour, sugar, cinnamon, anise, coriander, and cloves in a bowl and add the finely grated zests of the oranges and tangerines. |
| 3 | Squeeze some of the oranges and tangerines. |
| 4 | Squeeze some of the oranges and tangerines to obtain 1 ?cups juice. |
| 5 | Use half this juice to soak the currants and raisins for a minimum of 1 hour, preferably overnight. |
| 6 | Put the remaining juice in a pan with the olive oil. |
| 7 | Heat until almost boiling. |
| 8 | Pour this into a bowl with the semolina and spice mixture and stir. |
| 9 | Cover and leave overnight until needed. |
| 10 | Next day, combine the dried yeast with the sugar and hot water in a cup. |
| 11 | Put the flour in a bowl, making a well in the center. |
| 12 | Pour in the yeast mixture. |
| 13 | Squeeze 2/3 cup more orange and tangerine juice, warm it, nad add. |
| 14 | Work to a smooth dough, adding more water and warm juice if necessary. |
| 15 | 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. |
| 16 | Punch down the dough in a bowl. |
| 17 | Combine the drained currants and raisins with the semolina and spice mixture and, working with your hands, combine with the dough. |
| 18 | Turn the dough onto a floured surface and knead for 10 minutes, adding more flour if the dough is sticky. |
| 19 | Divide the dough into three equal pieces. |
| 20 | Oil 3 loaf pans, each 1-?quart capacity. |
| 21 | Shape each piece to fit the length of the pan and fit them in, so the corners are well filled. |
| 22 | Cover with a cloth and leave to rise in a warm place until almost double in size - another hour. |
| 23 | 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. |
| 24 | Leave on a rack to cool. |
| 25 | The bread will keep for at least 3 weeks. |
