Blueberry challah

 
                             Blueberry Challah
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pesach                           Rosh Hashanah
                 Shabbat                          Tu b'Shevat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             blueberries
    1 1/4  c             sugar
    1 1/4  c             water
    1      Tbsp          yeast
   10      c             white bread flour
    1 1/2  tsp           salt
      1/2  lb            margarine
    3                    eggs
    2                    egg y
 
   Mix blueberries with ½ c. sugar and ¼ c. water. Cook 
 over low heat, stirring occasionally, until the sugar is 
 dissolved. Cool and pureé blueberries.
   Dissolve yeast in 1 c. water in a large bowl. With a 
 fork, stir in  2 c. flour. Let rise half an hour. 
   In another bowl, add salt and remaining sugar to 5 c. 
 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-
 15 minutes. Cover with a towel
 and let rise two hours, or until doubled. (over)
   Punch down and knead lightly for a minute or two. 
 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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