Blueberry Braid
Makes 2 loaves
5 to 5 1/3 cups all-purpose flour
1/2 cup sugar
2 packages RapidRise Yeast
1 tsp salt
1 tbsp finely shredded orange peel
1/2 tsp ground cinnamon
1 cup milk
1/2 cup orange juice
1/2 cup butter or margarine
2 large eggs Blueberry Filling (recipe follows)
1 egg yolk plus 1 tablespoon milk
In large bowl, combine 2 cups flour, sugar, undissolved
yeast, salt, orange
peel and cinnamon. Heat milk, orange juice, and butter until
very warm (120
to 130oF). Stir into dry ingredients. Beat 2 minutes at medium
speed of
electric mixer, scraping bowl occasionally. Add eggs and 1 cup
flour; beat 2
minutes at high speed. Stir in enough remaining flour to make
a soft dough.
Knead on lightly floured surface until smooth and elastic,
about 8 to 10
minutes. Cover; let rest 10 minutes. Divide dough in half;
divide each half
into 3 equal portions. Roll each to 20 x 6-inch rectangle.
Spread Blueberry
Filling evenly. Beginning at long end, roll each up tightly as
for jelly
roll. Pinch seams to seal to form ropes. Braid ropes; place on
greased
baking sheets. Cover; let rise in warm, draft-free place until
doubled in
size, about 1 hour. Brush with egg mixture. Bake at 350o F for
30 to 35
minutes or until done. Remove from sheets; cool on wire rack.
Blueberry Filling:
Combine 1 cup fresh or frozen blueberries, 1 cup sugar,
and 1/4 cup water in medium saucepan; bring to a boil over
medium heat. Cook
20 minutes, stirring occasionally, until very thick. Stir in 3
tablespoons
cornstarch dissolved in 3 tablespoons water; cook 5 minutes,
stirring
constantly. Let cool
