3/4 cups dried blueberries or other dried fruit of your choice
4 to 4 1/2 cups plus 1/2 tablespoon flour, divided
1 (1/4-ounce) envelope dry yeast
1/4 cup warm water
1 cup milk
1/4 cup (1/2 stick) butter, softened
3/4 teaspoon salt
1/2 cup sugar
1 egg, beaten
1/2 teaspoon freshly ground cardamom, optional
1 egg, beaten, for egg wash
2 tablespoons crystal sugar
Heat the oven to 325° F. Grease a baking sheet and set it aside.
Spread the almonds on a dry baking sheet and toast the nuts until lightly
browned, 5 to 6 minutes. Cool, then finely grind in a food processor.
Place the blueberries and almonds in a small bowl and add 1/2 tablespoon of
flour and stir to coat. Set aside.
Stir the yeast into the warm water to dissolve. Let it stand for 5 minutes.
Scald the milk in a small saucepan on low heat or by heating it in the microwave
2 minutes. Place the scalded milk in the bowl of an electric mixer and add the
butter, salt and sugar. Stir until the sugar dissolves and the butter has
melted. Let the mixture cool to room temperature, then stir in the yeast.
Add the egg and beat until smooth. Add 2 cups of flour, the ground cardamom, the
nuts and blueberries and slowly mix in. Add 2 more cups of flour and mix on
medium speed until you have a soft dough, about 1 minute.
Scrape the dough out onto a floured work surface. Knead for 5 to 7 minutes,
adding up to 1/2 cup additional flour as needed until the dough is no longer
sticky but smooth. To knead in the electric mixer, replace the paddle with the
dough hook and knead on medium speed until you get a smooth dough, about 5 to 6
minutes.
Place the dough in a large greased bowl, cover and place the bowl in a warm
place until the dough has doubled, about 1 to 1 1/2 hours.
When the dough has doubled, place it on a floured surface, punch it down and
divide it into 3 equal pieces. Roll out each piece into a 12-to 14-inch rope
with the ends slightly tapered. Place the 3 strips side by side and pinch the
top ends together to seal, then tuck the ends under. Lift the left strand and
place it between the center and right strands. Then lift the right strand and
place between the other 2, keeping the strands evenly spaced. Continue braiding
in this way to the end, then seal the bottom pieces by pressing together, then
tuck under.
Place the braided loaf on the greased baking sheet and brush the loaf with the
beaten egg. Sprinkle with crystal sugar and let rest for 10 minutes. Meanwhile,
heat the oven to 375 degrees.
Bake the bread until it is deep golden and sounds hollow when thumped on the
bottom, 30 to 35 minutes. If it starts to brown too quickly, cover loosely with
foil. Remove the foil for the last few minutes of baking.
Let the loaf cool completely before slicing. It will keep at room temperature in
an air-tight container for up to 3 days, or may be frozen.
