I used Cranberry Bay
cranberry table wine and Bad Newz
raspberry wine jelly from Plymouth Bay Winery
In Step 1 I proofed the yeast in milking a bit of sugar to "prove" the yeast was active. I don't normally do this step when I make challah, just dump everything into the mixing bowl. However, after have tried twice to get my dough to rise, I went ahead and did this extra step. It couldn't hurt (even if it turned out the yeast was the problem at all). Whether you choose to proof your yeast is up to you.