Sunday, July 27, 2014

Edible Lattice Bread Basket

I love making bread baskets. What can I say? I first made a woven bread basket and then a flat spring basket. Both of these used ropes and the weave was tight. I was very happy those baskets but then I wanted to try something different. I wanted a make a basket with open holes that looked like it was part of the weave. This is what I came up with.

This basket was not made with ropes. Instead I made the lattice using flat strips of dough. I used a different technique with the weave. Instead of weaving it on the mold I wove it on a flat surface and then transferred it to the mold. This caused the holes to form in between the strips something I was looking for. In the end I was very happy with the result.

This basket is a lot easier to make than the two I made before. It is much smaller and uses a small amount of dough. The weaving technique is simpler too. I used my sourdough starter for this recipe but you could use commercial yeast if you wanted to. If you use commercial yeast refer to this basic dough recipe to prepare your dough.

Roll out a large rectangle from the dough. Using a small custard or similar bowl to ensure you have coverage cut a portion of the rectangle as the base (portion on left below). Cut this rectangle into wide strips being careful not to cut all the way through. Cut the remaining dough into wide strips cutting all the way through. These strips are to be used for weaving.

Preheat the oven to 375 F. On the base fold back alternating strips. Place a strip horizontally such that it covers end to end. Unfold the folded strips. Now fold back the other set of alternating strips and place a weaving strip horizontally.

Continue working the weave until you get to the end. Cover the outside of the bowl with foil. Place the woven lattice over the bowl taking care to see it does not unravel. Cut off the access.

Trim the edges to get a smooth edge around the edge of the bowl.

Using the discarded dough roll out a strip long enough to circle the edge of the bowl with a little overlap. Trim the strip to get neat edges and place it around the bowl. Seal the ends together by pressing the overlapping ends over one another.

Place the bowl on a baking sheet and bake for 10-15 minutes. The bowl should begin to brown slightly. Allow it to cool on a rack for a few minutes. Unfold the foil over the bowl and remove the bowl carefully. Now carefully peel off the foil from the bread.


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