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As with many of the finest recipes, this one had its’ origin as a mistake.  Using our challah bread dough and trying to incorporate a mashed up batch of walnuts and raisins (a mixture used as a bagel topping in our bagel shop) this recipe was born.  Along with tasting great by itself or with butter, it makes outrageous French Toast.

    Dissolve yeast in warm water then add eggs, oil, sugar, salt and mix well.  Add flour and knead for 10 minutes.  Place dough in a greased bowl and let rise one hour or until double in bulk, set aside.  Combine raisins, walnuts, cinnamon and brown sugar in a large bowl, set aside.  Flatten the dough on a floured table until it’s about 1/2” inch thick.  Spread raisin mixture on half of dough, then spread apples over the raisin mixture.  Fold the other half of dough over mixture.  Then flatten and fold the whole thing twice more. 

Now here’s where the fun begins.  With a large knife (cleaver or machete will work...) chop the whole thing up in to small pieces - very messy but good.  Divide pieces into 2 greased 5” x 9” loaf pans, let rise 1 hour and they will fuse together.  Bake for 1/2 hour at 350 degrees then cover with foil and bake 1/2 hour longer.

    While still warm remove from pan and brush with glaze.
    To make the glaze mix 1/4 cup water with 1/4 cup apricot-pinapple jam and bring to boil.  Remove from heat and brush on warm loaves.