(Note: This was originally posted last year; and nothing has changed ~ it's still my all time favorite challah!) 

This is my favorite Rosh Hashana challah; the mixed fruit challah. Back in the days of the bakery, we offer it as fourth place runner up to plain, raisin, whole wheat challah. This particular photo is taken after I have an over zealous, cold turkey desire to make mixed fruit challah for Sukkot. I hadn't made any this year and craving got the best of me. This challah is somewhat over-the-top as my dried fruit inventory is varied and abundant. I toss in dried cranberries, raisins, dates, mango, blueberries, cherries and my favorite slab apricots. A little of this and a lot of that got out of hand quickly.

No matter, I let the crowns rise and bake them when they are almost double in bulk. I didn't get the height I usually get as the fruit weighs the dough down a bit. Who cares? This is premium, can't buy it anywhere challah ~ custom made. Use the classic challah recipe and decide how many loaves you'd like to make. For the entire recipe, you need about 1 1/2 pounds of dried mixed fruit, 1/4 pound of this and that.

Key is to rough chop the bigger pieces of fruit. And you absolutely need to moisten the fruit to put some life back into it. Otherwise, as with the raisin challah, dried fruit will suck the moisture out of the dough and you'll have a very dry challah.

So, I know it is the end of the holiday season but there is no reason not to have this challah during the fall and winter months ahead. Well, there is one reason ~ I eat an entire loaf by myself. YUM!

Ingredients:

• 1 recipe of Classic Egg Challah
• 1 - 2 pounds mixed fruit, rough chop the bigger pieces
• Egg wash for the top

Steps:

Make a batch of Classic Egg Challah. Put your desired fruit into a bowl. Moisten with water and let stand a few minutes.

Drain any extra water off the fruit. Add the dough.

Knead dough until fruit is well combined.

Divide the dough into the number of loaves you want. Shape each piece into a long strand and coil. Place into an oiled pan. Brush with egg wash. Set aside to rise. Preheat the oven to 350'. Bake about 30 - 35 minutes depending on the size of your loaves. The top should be golden brown. The bottom should have color. And, when the bottom of the loaf is patted, the loaf should sound hollow. Mine would have retained its height if I had baked it another 5 minutes or so. Oh well, tasted great just the same.

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