• 1 tablespoon dry yeast
  • 1¼ cups warm water
  • ½ cup sugar
  • ¾ cup (150 grams) margarine, cut into cubes
  • 2 eggs
  • 1 teaspoon lemon zest
  • 2/3 cup raisins
  • ½ cup dried apricots, chopped
  • ½ cup coarsely chopped nuts
  • 6½ cups flour
  • ½ teaspoon salt
    1 cup citrus-peel jam or any other jam
1 egg, beaten
1 tablespoon sugar

Yields: 2 loaves

More Recipes  |  Braiding Instructions and Ideas  |  Tips  |  A guide to Separating Challah

Fruit Bread

This bread comes with sweet surprises! You can substitute the dried fruit in the recipe with any dried fruit of your choice

In a large bowl, combine all ingredients except the flour, salt, and jam.

Add the flour gradually and begin kneading. When the ingredients begin to form a dough, add the salt. Knead for approximately 10 minutes, until the dough is soft and pleasant to the touch. Brush the dough with a bit of oil and place in a bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1 hour, until the dough doubles in volume.

After the dough has risen, knead it for another few minutes and transfer to a floured surface. Divide the dough into two parts.

Roll out each part into a square 12 x 12 inches (30 x 30 centimeters). Smear jam onto each square and roll jellyroll style. Pinch the ends together and form into a loaf.

Place the loaves in a pan, cover, and let them rise again in a warm place for approximately 40 minutes. In the meantime, preheat the oven to 350° F (180° C).

After the loaves have risen, beat the egg with the tablespoon of sugar and brush the mixture onto the loaves.

Bake for approximately 30 minutes, until the bread turns brown and shiny. Remove the bread from the oven and from the pan and cool on a wire rack.


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