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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
2 egg yolks
Mix blueberries with 1/2 cup sugar and 14 cup water. Cook over low
heat, stirring occasionally, until the sugar is dissolved. Cool and
pureť blueberries. Dissolve yeast in 1 cup water in a large bowl.
With a fork, stir in 2 cups flour. Let rise half an hour.
In another bowl, add salt and remaining sugar to 5 cups 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 to 15 minutes. Cover with a
towel and let rise two hours, or until doubled. (over) 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 degrees F for 40 minutes,
or until loaves are brown and sound hollow when tapped. Allow to
cool before slicing.
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