|2½ cup||Warm water (105-115F)|
|2 packs||Active dry yeast|
|2 tablespoons||Margarine, softened|
|6½ cup||Unsifted flour (up to 7-1/2)|
Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine, and 3 cups flour; beat until smooth.
Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Generously grease 4 strips heavy duty foil 10 inches long and 21/2 inches wide. Place around edges of a 10 inch wire rack. Generously grease outside of a large mixer bowl (about 8¾ inches in diameter and 4 ½ inches deep). Invert onto foil.
Punch dough down. Divide into 24 equal pieces; set 2 aside. Roll 22 pieces into 30-inch ropes. Twist two together; repeat with remaining ropes. Wrap twists of dough around bowl, beginning at bottom, touching foil. Pinch ends of twists to seal. Cover entire surface of bowl.
Place 2 more greased of foil on a wire rack. Grease another bowl with the same diameter. Invert onto rack. Roll reserved pieces of dough to 24-inch ropes; twist together. Place over bowl, with ends touching foil, to form handle for basket.
Cover; let rise in warm place, free from draft, until doubled in bulk, about
Combine egg and milk; brush mixture gently on basket and handle. Place in hot oven with wire racks directly on oven rack. (Do not use baking sheet.) Bake at 400F, about 20 minutes, or until golden brown. For higher glaze, brush basket and handle once during baking. Cover with foil, if neccessary, to prevent uneven browning.
Remove from bowl and cool on wire racks. To serve, fasten handle onto basket, using toothpicks. Fill with dinner rolls.
Posted to Digest bread-bakers.v096.n056 Date: Mon, 11 Nov 1996 20:50:34 -0600 From: Adam & Chanda Starr <astarr@...>
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