2 l/2 cups warm water;
2 packages active dry yeast;
1 tablespoon sugar;
1 tablespoon salt;
6 l/2 to 7 l/2 cups unsifted flour;
1 egg, beaten; 1 tablespoon milk;
2 tablespoons margarine, softened

Measure warm water into large warm bowl. Sprinkle in dry 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 l0 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place free from draft, until double in bulk, about 1 hour. Generously grease 4 strips of heavy duty foil l0 inches wide. Place around edges of a l0 inch wire rack. Generously grease outside of a large mixer bowl (about 8 3/4 inches in diameter and 4 l/2 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, begining at bottom, touching foil. Pinch ends of twists to seal. Cover entire surface of bowl. Place two more greased strips 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 double in bulk, about 30 minutes. Combine egg and milk; brush mixture gently on basket and handle. Place in hot oven with wire rack directly on oven rad<. (Do not use baking sheet.) Bake at 4000 about 20 minutes or until golden brown. For higher glaze, brush basket and harrile once during baking. Cover with foil, if necessary, to prevent uneven browning. Remove from bowls and cool on wire racks. To serve, fasten handle onto basket, using toothpicks. Fill with dinner rolls.

Courtesy of: Nebraska Wheat Division Department of Agriculture Box 94912, Lincoln, NE 68509

print