Edible Bread Basket- #BreadBakers

I just woke up from a dream about Stacy from Food Lust People Love/ . I can't remember the details of the dream but I think we were travelling. The details really don't matter though; it was just my subconscious’s way of trying to wake me up to write this post. I've been really excited about baking and sharing this basket for a while but I was completely blank about what to write here. Had I remembered the details of the dream, I'd certainly have some material.

Let's ramble about the basket then. It took a while! Clear some time in your schedule if you're a slowpoke like me. Part of that is because I was figuring out things as I went along. I switched from weaving the dough on the form to weaving it on a baking mat. I found that I preferred to work with chilled strips and I kept worrying about my dough proofing before I was finished so there were several trips to the refrigerator. Then I got really hungry. It actually took me half hour to properly roll ropes that would be twisted and form the top edges of the basket. The ropes just would not corporate! And when I got it done and was ready to bake it, I realised that I didn't mind the edges of the basket. Had I initially planned to leave them bare, I would have trimmed it better. But I was happy enough. That twisted rope then became one of the pieces you see in the basket with the rolls. I ate it first.

You can see that my strips were not all the same width and my basket weaving needs some work. But I am still really happy about how it turned out. I can't wait to do this again and serve it to friends. I actually have some ideas for fun variations. Thanks, Pavani for choosing the theme this month. This basket had been on my mind all year and I am glad that I finally got to do it. Be sure to scroll down to see all the other breads this month.

Edible Bread Basket

Ingredients
500 grams all purpose flour
260 grams water
 25 grams oil
 22 grams sugar
6 grams salt
1 teaspoon instant yeast

 Egg, for egg wash

Directions

Combine all the dough ingredients and knead until gluten is fully developed. If dough seems dry, add a teaspoon of water at a time. It's a firm dough and should not be sticky.Place in an oiled container, cover and let rise until doubled. Dough can be bulk fermented in the refrigerator.

 Cover an inverted 9” x 5” loaf tin with foil. Thoroughly grease the foil.

Preheat oven to 350 F.

Gently deflate the risen dough. Working with small pieces at a time, roll out a ¼ inch thick rectangle that is long enough to drape over the inverted loaf tin. Cut out ¼ inch strips. Start weaving these strips on a flat surface. Keep dough that you're not currently using in the refrigerator.Keep weaving until you have a mat that is large enough to drape over your inverted loaf tin.  Depending on the height of your loaf tin, this mat may be about 15 inches by 11 inches.

Drape over the tin and trim the edges.Place on a baking sheet and brush with an egg beaten with a tablespoon of water.

Bake for 30 minutes then check to see how well it's browning. If it's not yet golden, return to oven until golden. Remove from oven and carefully invert and remove the loaf tin and the foil. Return the basket now right side up to the oven for a few minutes so that the inside can be properly cooked. It won't get much colour but you're looking for a temperature around 190 F. I kept mine in for about 10 minutes.

Cool on a wire rack then fill with your favourite rolls and breadsticks.

Notes

• It took me more than an hour to do all the cutting of the strips and weaving. But I'm really slow on the kitchen so it may go faster for you. 
• You can wait until you have about thirty minutes of work left to preheat the oven.
• You could weave the strips on the mold. I started out that way but working on the sides was really difficult (strips kept slipping) for me so I switched to doing it all on a flat surface. It's occurring to me now that longer strips that went all the way around the sides may have made it less difficult. 
• Next time I'd use wider strips so that the weaving went more quickly.I chose to leave the edges unfinished but you can make a twisted or plaited rope for the top of the basket. 

 Let's take a look at what my fellow bakers have baked for this month’s Family Feast Breads event:

• Butterflake Rolls from Karen's Kitchen Stories
• Cardamom Fig Braid from A Shaggy Dough Story
• Challah Bread from la cocina de Aisha
• Cheesy Garlic Pull-Apart Buns from Food Lust People Love
• Chicken in a Blanket from Sneha's Recipe
• Classic Dinner Rolls from A Baker's House
• Cloverleaf Rolls from En La Cocina de Caro
• Cranberry & Orange Spice Bread from Baking in Pyjamas
• Eggless Coconut Pineapple Quick Bread from Seduce Your Tastebuds
• Edible Bread Basket from Passion Kneaded
• Mallorcan Ensaimadas from Ruchik Randhap
• Meyer Lemon & Cranberry Einkorn Bread from The Schizo Chef
• Pear Pie Cinnamon Rolls from From Gate to Plate
• Poppy Seed Coiled Challah from Bakingyummies
• Poppyseed Roll from A Day in the Life on the Farm
• Povitica from Spiceroots
• Pumpkin Dinner Rolls from Cook's Hideout
• Pumpkin Yeast Bread from Hostess At Heart
• Rose-shaped Buns from Sara's Tasty Buds
• Savory Cheddar Honey Butter Rolls from Hezzi-D's Books and Cooks
• Simple High Fibre Baguettes from What Smells So Good?
• Smoked Cheddar Caramelized Onion Dinner Rolls from Noshing With The Nolands
• Sweet Dumpling Squash Drop Biscuits from Magnolia Days
• Thanksgiving Wreath Braided Bread Centerpiece from Pastry Chef Online

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.