Blueberry Challah

Ingredients

• 2 cups blueberries
• 1 1/4 cups granulated sugar, divided
• 1 1/4 cups water, divided
• 1 tablespoon yeast
• 10 cups white bread flour, divided
• 1 1/2 teaspoons salt
• 1/2 pound margarine
• 3 eggs
• 2 egg yolks

Instructions

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