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This idea is so fun ! I’d like to make a braided bread basket .
To make this bread basket first you will knead a bread dough. After rise up, roll out with a rolling pin until get a large square 11 x 11 inch and 1/8 thick.Cut the dough into strips — 1/2 inch width.
Weave the lattice design on a piece of oiled parchment paper.
Lightly grease the top of the 7 inch diameter metal bowl (use butter or cooking spray). Now transfer the paper with the latticed dough into the metal bowl. Trim any excess dough.
Place the remaining 1/2 inch width long strips around the edge (rim) of the dough basket.
Now place bowl on a greased baking tray and allow to rise for 35 minutes. Brush the remaining beaten egg over the basket.
Bake at 200C for 20 minutes. Check after 15 minutes — if basket is browning too quickly cover with foil.
When basket is completely golden brown remove from oven. After cooled, remove bread basket from the bowl.
How to make a classic bread dough ?
2/3 cup (165ml) of warm water (around 105°F/38°C)
1 teaspoon (5ml) of sugar
1 teaspoon (5ml) yeast
1/2 tablespoon (7.5ml) of salt
1 tablespoon (15ml) of olive oil
2 cups + 1tsp (250g) of flour
1.Put warm water in a pan. Add yeast and sugar. Stir lightly and let sit for 5 to 10 minutes until the yeast activates by turning into a foam on top of the water. Then add the salt and oil.
2.Gradually add in the flour as you stir the mixture simultaneously. You know you have added enough flour when the mixture becomes too thick to stir.
3.Knead the dough. It is ready when it is glossy and tacky, but not sticky; a small amount pinched off can be stretched (by pinching and pulling) thin enough to let light pass through.
Take the dough out of the bowl and put it on a clean, well-floured surface. A wooden board or clean table is best. Make sure it is at a height where you are comfortable working. If it is very moist or sticky, sprinkle additional flour over the top.
Gather the dough into a pile and begin pressing it together. Press the heels of your hands firmly into the dough, pushing forward slightly.
Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
4.Let rise up for up to 1 hour at room temperature or 5 hours in the refrigerator.
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