Blueberry Challah

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Blueberry Challah

 

2 cups blueberries

1 1/4 cups granulated sugar, divided

1 1/4 cups water, divided

1 tablespoon yeast

10 cups white bread flour, divided

1 1/2 teaspoons salt

1/2 pound margarine

3 eggs

2 egg yolks

 

Mix blueberries with 1/2 cup sugar and 14 cup water. Cook over low heat,

stirring occasionally, until the sugar is dissolved. Cool and pureé

blueberries. Dissolve yeast in 1 cup water in a large bowl. With a fork,

stir in 2 cups flour. Let rise half an hour.

 

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 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 degrees F for 40 minutes, or until

loaves are brown and sound hollow when tapped. Allow to cool before

slicing.