BLUEBERRY BREAKFAST BRAID BLUEBERRY BREAKFAST BRAID 5 to 5-1/3 cups all-purpose flour 1/2 cup sugar 2 packages (1/2 ounce or 4 1/2 tsp) Fleischmann's RapidRise Yeast 1 teaspoon salt 1 tablespoon finely shredded orange peel 1/2 teaspoon ground cinnamon 1 cup milk 1/2 cup orange juice 1/2 cup butter or margarine 2 large eggs Blueberry Filling: 1 cup fresh or frozen blueberries 1 cup sugar 1/4 cup water 3 tablespoons cornstarch Egg wash: 1 egg yolk plus 1 tablespoon milk 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.   In large bowl, combine 2 cups flour, sugar, undissolved yeast, salt, orange peel and cinnamon. Heat milk, orange juice, and butter untilvery warm (120 to 130 F). 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 350 F for 30 to 35 minutes or until done. Remove from sheets; cool on wire rack. 24 servings, 2 Loaves or Braids 24 Angel_Juli         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005