|Dark raisins||1⁄3 Cup (5.33 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Chopped almonds||1⁄3 Cup (5.33 tbs)|
|Chopped pitted dates||1⁄3 Cup (5.33 tbs)|
|Chopped mixed candied fruits||1⁄3 Cup (5.33 tbs)|
|Flour||4 Cup (64 tbs)|
|Active dry yeast||1 Tablespoon|
|Black pepper||1 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Hot water||3⁄4 Cup (12 tbs) (120ÃÂ°-130ÃÂ°F)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Chocolate chips||1⁄3 Cup (5.33 tbs)|
1 Soak raisins in warm water for 10 minutes. Then drain and dry. Combine raisins, walnuts, almonds, dates, and candied fruit in mixing bowl.
2 Combine 2 cups flour, yeast, salt, pepper, nutmeg, and cinnamon in large bowl.
3 Add oil, hot water, egg, honey, and nuts and fruit mixture. Mix thoroughly.
4 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
6 Punch down dough. Knead in chocolate chips if using them. Let rest; cover with inverted bowl for 10 minutes.
7 Shape into a round loaf. Place in greased 2-quart souffle dish.
8 Cover; let rise until dough reaches top of souffle dish.
9 Bake in a preheated 350°F oven for 45€”55 minutes or until done. Cool on wire rack.