Blueberry Braided Bread
Recipe By : Cooking Light, Nov/Dec 1994
Yield: 20 servings (serving size: 1 [3/4-inch] slice)

1 package dry yeast
1/2 cup sugar -- divided
1 cup warm orange juice -- 105 to 115 degrees
3 3/4 cups bread flour -- divided
1/4 cup margarine -- melted
1 teaspoon grated orange rind
3/4 teaspoon salt
3/4 cup dried blueberries
Vegetable cooking spray
1 teaspoon water
1 egg white -- lightly beaten
1 tablespoon sugar

Dissolve yeast and 1/4 cup sugar in warm orange juice in a large bowl; let stand 5 minutes. Add remaining 1/4 cup sugar, 2 cups flour, and next 3 ingredients; beat at medium speed of a mixer until smooth. Stir in dried blueberries and 1 1/4 cups flour to form a soft dough.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough may be slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour
and 15 minutes, or until almost doubled in bulk.

Divide dough into 3 equal portions, and shape each into a 15-inch rope. Place the ropes lengthwise on a baking sheet coated with cooking spray; pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal.

Let dough rise 1 hour and 15 minutes or until almost doubled in bulk. Combine 1 teaspoon water and beaten egg white, and brush over top of loaf. Sprinkle 1 tablespoon sugar over loaf. Bake at 350 degrees for 30 minutes, or until loaf sounds hollow when tapped. Remove from pan, and let cool on a wire rack.