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Blueberry Challah

 

.
28

Yield

48

servings

Prep

35

min

Cook

40

min

Ready

7

hrs

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 16525% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 130mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 1%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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