*  Exported from  MasterCook  *

                            Blueberry Challah

Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Jewish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Blueberries
   1 1/4  c             Sugar
   1 1/4  c             Water
   1      tb            Yeast
  10      c             White bread flour
   1 1/2  ts            Salt
     1/2  lb            Margarine
   3                    Eggs
   2                    Egg yolks

  Mix blueberries with 1/2 cup sugar and 1/4 cup water. Cook over low
  heat, stirring occasionally, until the sugar is dissolved. Cool and
  purée blueberries.

  Dissolve yeast in 1 cup water in a large bowl. With a fork, stir in
  2 cups flour. Let rise for 30 minutes.

  In another bowl, add salt and remaining sugar to 5 cups flour. Cut
  butter in with a knife or pastry blender until mixture resembles
  coarse meal.

  Beat 2 eggs and yolks; add eggs and blueberries to yeast mixture
  and stir well. Stir in flour mixture.

  Turn out onto a floured work surface and knead until dough is
  smooth and elastic, adding flour as needed, 10 to 15 minutes. Cover
  with a towel and let rise 2 hours, or until doubled.

  Punch down and knead lightly for 1 to 2 minutes. Divide dough into
  small balls, 9 for three-strand braids, 12 for four-strand. Roll
  balls into long strands and braid. Place on an oiled or
  parchment-lined baking sheet and let rise 3 to 5 hours, or until
  loaves are well-risen. Beat the remaining egg and add enough water
  to make a thick wash. Brush egg wash on loaves and bake at 350°F
  for 40 minutes, or until loaves are brown and sound hollow when
  tapped. Allow to cool before slicing.


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