I love this bread. It’s fast and easy, uses only a few ingredients, and tastes like heaven . . . soft and fluffy inside, crispy and crackly outside, though for this recipe I added a little olive oil and skipped the steam bath in the oven, because as much as I adore that crackly crust, it wasn’t the look I was after.
The recipe makes enough for a large basket, flower decorations, and lots of rolls to fill your basket with. If you just want to make the basket and skip the rolls, cut the recipe in half.
Making the basket really isn’t hard at all. If you’ve ever made a lattice pie crust, you’ve got this! You know, under and over. Under and over. If there are any unattractive spots, cover them with flowers! I made roses for one and daisies and wild flowers for the other, then painted them with colored cream. 
This recipe looks intimidating, but that’s just because I had a really hard time explaining the details of weaving with dough, Just look at the pictures; you’ll figure it out!.
| Easter Bread Baskets | Print |
- 2½ cups very warm water
- 2 packages active-dry yeast
- 1 teaspoon sugar
- 6 cups bread flour
- 2 teaspoons salt
- 1 tablespoon olive oil
- heavy cream and food coloring if desired for flower decorations
- Cover the outside of an oven-safe mixing bowl with foil, pressing firmly to smooth out wrinkles. (I used an 8-inch bowl because that was all I had, but a larger one would be great.) For best results, spray foil lightly with a flour/oil baking spray.
- In a large bowl (a sturdy stand mixer is highly recommended) combine warm water, yeast, and sugar. Allow to sit for 5 minutes to soften yeast.
- With mixer running on low and using a dough hook, gradually add flour and salt. Once combined, add olive oil.
- Knead by machine for 5 minutes, or by hand on lightly floured surface for 7 minutes. Dough should be smooth and buttery, not sticky.
- Place dough in greased bowl. Cover and let rise until doubled - about 1 hour in a warm kitchen.
- Heat oven to 375 F.
- Punch down dough. Divide in half. Return one half to the bowl and cover to rise again. Place the other half on a lightly floured surface and roll out approximately 16 inches by 13 inches.
- Use a sharp knife or pizza cutter to cut 8 long strips, about ⅓-inch wide. Turn prepared bowl upside down on a baking sheet and place one strip across the bowl, letting it drape down both sides to the baking sheet, leaving at least 1 inch extra at the bottom. Cut off any extra. (Keep scraps under plastic wrap to use later.) Repeat with the other 7 pieces, keeping them evenly spaced. I find it's easiest to start with one horizontal, then one vertical, and then fill in the gaps.
- Cut 7 more strips. (Hint: If the long strips are too awkward to work with, cut them in half. You can hide a jointed piece under any vertical strip.) Lifting every other piece, weave the dough strip under and over the vertical strips at the top of the bowl. (Which is actually the bottom of the bowl, right? So confusing.) Add another ring, then press them down firmly. Once baked, this will be where it sits, so it needs to be firm and flat.
- Continue down the side of the bowl. Try not to stretch the dough.
- When you get to the bottom, Fold the vertical strips over the bottom ring and pinch firmly. (Some will go up and over, some with go under. Use your thumb to press around the bottom, at each vertical strip and in the space between.
- To make roses, cut strips 4-5 inches long and roll up, pinching to thin dough as you go. Press firmly onto basket. Cut out and add other flowers and leaves using small cutters. (Remember to point the leaves down, because it will be flipped over when it's baked.) Paint with a little heavy cream colored with food coloring.
- Bake for approximately 15-17 minutes, until it begins to turn golden brown. Remove from oven and allow to sit until almost cool. Gently pull pan and foil away from basket.
- HANDLE: Twist two ½-inch wide strips of dough together. Place over upside down bowl and trim at the bottom, tucking the ends under the bowl. Place on baking sheet. Bake for about 12 minutes, until it starts to turn golden. Remove and let cool.
- ROLLS: Increase temperature of oven to 400 F.
- Punch down remaining dough. Cut into equal-size pieces (about 2 ounces each) and shape into balls. Use the scraps to make more rolls. Place 1 inch apart on parchment covered baking sheets and let rise for 30 minutes. Cut an "X" into the top of each and bake until tops are golden - about 15-17 minutes.
- Handle can be attached with toothpicks, or simply set into the basket, supported by the rolls.
Place dough in greased bowl. Let it rise until doubled.
Fat and sassy! It took an hour to rise in my (very) warm kitchen. If your place is cooler, it could take longer.
I rolled mine long and skinny. Doesn’t matter, as long as it’s about 1/4-inch thick.
Lay 8 strips across bowl, evenly spaced. Leave at least 1 inch at the bottom. (Use more if you want a tighter weave.)
Weave the first strip, over and under. Pinch together where they meet.
2nd strip. Press down with hand before working your way down the bowl. The basket will sit on this, so make it nice and flat!
Fold extra dough (trimming if necessary) over bottom ring.
After folding ends over bottom ring, press around the bottom edge at junction of horizontal and vertical pieces and once in between each vertical piece. Just makes it purty.
Cut flowers and leaves using cookie or gum paste cutters, or press dough into fondant molds
Roll strips of dough to create roses.
Press decorations firmly onto basket. Paint with heavy cream and food coloring.
After basket is baked and removed from bowl, twist two pieces of dough together and lay across bowl, tucking ends under to hold in place. Bake. This is the handle. (Totally optional.)
I added some little dove rolls and decorated “egg” rolls to this basket. The egg rolls were uncooperative. Maybe a different bread dough would be better. The doves were fun and sweet. But that’s a blog for another day.
The world is going crazy right now, but I wish you a blessed Easter. For the record, baking is supposed to be very calming to the spirit. I recommend it highly!
Lorinda
So lovely! Dare I say . . . good enough to eat! I love that last photo. What a talented baker you are, Rowdy!
Thank you, Mary! Bread dough is so much fun to play with.