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.
