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Pepper Bread Recipe
|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)|
Serving size: Complete recipe
Calories 4059 Calories from Fat 1176
% Daily Value*
Total Fat 132 g202.7%
Saturated Fat 17.8 g88.9%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1264.2 mg52.7%
Total Carbohydrates 643 g214.3%
Dietary Fiber 42.3 g169.2%
Sugars 199.1 g
Protein 92 g183.8%
Vitamin A 5.5% Vitamin C 5.2%
Calcium 41.8% Iron 198.4%
*Based on a 2000 Calorie diet
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.