Directions: |
Directions:Oven: 375º ~ Yield: 1 basket
Unroll dough from breadstick packages and separate at perforations. Set aside 6 strips. Gently press and stretch each of the remaining 18 strips to 12 inches. Wrap the outside of a 4 quart stainless steel mixing bowl or large loaf pan with nonstick aluminum foil and invert onto a lightly greased baking sheet. Arrange strips in a lattice pattern over the top and sides, trimming excess as needed. To weave a lattice pattern, place 4 to 5 strips of dough across the bowl in one direction; fold back alternating strips as each crisscross strip is added. Whisk together egg and 1 T. water; brush lightly over strips, reserving remaining egg mixture. Roll each of the 6 reserved strips into 20 inch ropes; pinch 3 ropes together and braid tightly. Repeat procedure with remaining 3 ropes. Gently press the 2 braided ropes around the rim of the bowl, pinching together at both ends to seal. Brush lightly with reserved egg mixture. Bake for 30 minutes or until evenly browned. Shield top with aluminum foil after 20 minutes. Remove from oven and cool completely on a wire rack. Gently remove basket from bowl.
May use as edible bowl the same day or stored for up to 1 week and used as a decorative dish for displaying salads, breads, cheese and fruits.
Memory: In the early 70's, these bread baskets were often finished with polyurethane. Our family has one that Aunt Dona gave us for Christmas. It is still used at family gatherings. - PJV |
This recipe for ~ Braided Bread Basket is from