Blueberry Challah

* Exported from MasterCook *

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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