2 pkgs. dry yeast
1 c. warm water (105 to 115°F)
5 to 5 1/2 c. all-purpose flour, divided
1/2 c. butter, softened
1/2 c. sugar
3 eggs
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 c. chopped mixed candied fruit
1/2 c. raisins
1 tbsp. butter, melted
Honey (optional)

Cut a piece of aluminum foil long enough to fit around an 8-inch cake pan, allowing a 1-inch overlap; fold lengthwise into thirds. Lightly brush one side of foil with oil; wrap around outside of cake pan, oiled side against pan. Allow foil to extend 3 inches above rim of cake pan, forming a collar. Secure foil in place with freezer tape; set aside.

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add 2 cups flour, 1/2 cup butter, sugar, eggs, nutmeg, and salt; beat at medium speed of an electric mixer until smooth. Stir in candied fruit, raisins, and enough of the remaining flour to make a soft dough.

Turn dough out onto a floured surface; knead until smooth (about 5 minutes). Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. (Or, to let dough rise in the microwave, set bowl [non-metal] in a larger shallow dish; pour hot water to a depth of 1 inch in bottom dish. Cover dough loosely with wax paper. Microwave at MEDIUM LOW [30% power] 2 minutes; let stand in the microwave 5 minutes. Repeat microwaving and standing 3 times or until the dough is doubled in bulk, giving the dish a quarter-turn after each microwaving period. Carefully turn dough over in bowl if dough's surface appears to be drying out. Remove from oven.)

Punch dough down; turn out onto floured surface, and knead 1 minute. Roll dough into a smooth ball; place in prepared pan. Brush top of dough with 1 tablespoon melted butter. Gently cut a small X about 1/2 inch deep in top of loaf. Cover and let rise in a warm place, free from drafts, 1 hour.

Uncover dough, and bake at 325 degrees for 50 to 55 minutes or until loaf sounds hollow when tapped. (Shield bread with aluminum foil after 20 minutes of baking to prevent over-browning.) Cool 10 minutes on a wire rack; remove foil and pan. Brush lightly with honey, if desired.

Makes 1 8-inch loaf.