Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  cups          semolina flour
   2 1/4  cups          sugar
   3      tablespoons   freshly ground cinnamon
   1      tablespoon    freshly ground anise
   1      tablespoon    freshly ground coriander
   2      teaspoons     freshly ground cloves
   3                    oranges
   6                    tangerines
   2 1/2  cups          dried currants
   1      cup           golden raisins
   1      cup           olive oil -- mild
                        ***starter dough***
   4      packages      active dry yeast
     1/2  teaspoon      sugar
     1/2  cup           - hot water -- just above body
                        -- temperature
   4      cups          all-purpose flour -- plus extra for
                        -- kneading

Preparation:

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, 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 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 350F 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. Source: Recipes from a Greek Island - by Susie Jacobs ISBN:0-671-74531-X