Blueberry Challah
.
Yield
48 servingsPrep
35 minCook
40 minReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
blueberries
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 ¼ | cups |
water
|
|
| 1 | tablespoon |
yeast, active dry
|
|
| 10 | cups |
bread flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | pound |
margarine
|
|
| 3 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
blueberries
|
|
| 296 | ml |
sugar
|
|
| 296 | ml |
water
|
|
| 15 | ml |
yeast, active dry
|
|
| 2.4 | l |
bread flour
|
|
| 7.5 | ml |
salt
|
|
| 226.8 | g |
margarine
|
|
| 3 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
Directions
Mix blueberries with ½ cup sugar and ¼ cup water. Cook over low heat, stirring occasionally, until the sugar is dissolved.
Cool and pure? blueberries.
Dissolve yeast in 1 cup water in a large bowl. With a fork, stir in 2 cup flour. Let rise half an hour.
In another bowl, add salt and remaining sugar to 5 cup 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.
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℉ (180℃) F for 40 minutes, or until loaves are brown and sound hollow when tapped.
Allow to cool before slicing.
