Ingredients Jump to Instructions ↓

  1. 2 c blueberries

  2. 1 1/4 c sugar

  3. 1 1/4 c water

  4. 1 Tbsp yeast

  5. 10 c white bread flour

  6. 1 1/2 tsp salt

  7. 1/2 lb margarine

  8. 3 eggs

  9. 2 egg y Mix blueberries with ? c. sugar and ? c. water. Cook over low heat, stirring occasionally, until the sugar is dissolved. Cool and pure? blueberries. Dissolve yeast in

  10. 1 c. water in a large bowl. With a fork, stir in

  11. 2 c. flour. Let rise half an hour. In another bowl, add salt and remaining sugar to

  12. 5 c. flour. Cut butter in with a knife or pastry blender until mixture resembles coarse meal. Beat

  13. 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,

  14. 10- 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.

Instructions Jump to Ingredients ↑

  1. 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 F for 40 minutes, or until loaves are brown and sound hollow when tapped. Allow to cool before slicing.


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