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