-plus extra for kneading 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 1.25 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 two third 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- half 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 180ºC 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.