Blueberry Challah

Directions

1. 1
   Mix blueberries with 1/2 cup sugar and 1/4 cup water.
2. 2
   Cook over low heat, stirring occasionally, until the sugar is dissolved.
3. 3
   Cool and pure?
4. 4
   blueberries.
5. 5
   Dissolve yeast in 1 cup water in a large bowl.
6. 6
   With a fork, stir in 2 cup flour.
7. 7
   Let rise half an hour.
8. 8
   In another bowl, add salt and remaining sugar to 5 cup flour.
9. 9
   Cut butter in with a knife or pastry blender until mixture resembles coarse meal.
10. 10
    Beat 2 eggs and yolks; add eggs and blueberries to yeast mixture and stir well.
11. 11
    Stir in flour mixture.
12. 12
    Turn out onto a floured work surface and knead until dough is smooth and elastic, adding flour as needed, 10- 15 minutes.
13. 13
    Cover with a towel and let rise two hours, or until doubled.
14. 14
    Punch down and knead lightly for a minute or two.
15. 15
    Divide dough into small balls (9 for three-strand braids, 12 for four-strand).
16. 16
    Roll balls into long strands and braid.
17. 17
    Place on an oiled or parchment-lined baking sheet and let rise 3 to 5 hours, or until loaves are well-risen.
18. 18
    Beat the remaining egg and add enough water to make a thick wash.
19. 19
    Brush egg wash on loaves and bake at 350F (180C) F for 40 minutes, or until loaves are brown and sound hollow when tapped.
20. 20
    Allow to cool before slicing.