*  Exported from  MasterCook  *

                            Blueberry Challah

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