Blueberry Challah

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.