Blueberry Challah

1 1/4 c sugar

1 1/4 c water

1 Tbsp yeast

10 c white bread flour

1 1/2 tsp salt

1/2 lb margarine

3 eggs

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

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

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

5 c. 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. (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.