Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Semolina | not in our table | 0 |
| Anise | not in our table | 0 |
| Coriander | not in our table | 0 |
| Tangerine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- ===
Directions
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 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 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.