Denise says:

  • This is a creative way to use challah dough.  Suitable for those with patience and good with plaiting bread, but well worth the effort.
  • It makes an impressive centre piece to be filled with mini rolls, sweets, canapes or even small dishes with dips.
 
  • Preparation Time:  10 minutes plus 2 hours rising time plus 20 minutes proving time
  • Cooking Time: 20 minutes     Makes: 1 basket
   

Ingredients:

  • 600g strong white flour
  • 7g 1 packet active dried yeast
  • 2 tablespoons clear honey
  • 2 teaspoons salt
  • 100ml vegetable oil
  • 1 egg – beaten
  • 200ml warm water
  • 2 egg yolks – to glaze

Method

  1. Mix together the yeast, salt and 100ml of the water.
  2. Add this to the flour.
  3. Mix this together slowly either by hand or in the mixer using a dough hook if available.
  4. Add the honey, vegetable oil and beaten egg into the flour mixture.
  5. Continue to knead the mixture until it is smooth and shiny. Transfer to an oiled bowl, cover and leave to rise for 2 hours in a warm place.
  6. Knock back the dough. (Collapse the air out of the risen dough)
  7. Divide the dough into 16 strips – 10 for the basket and 3 for the plait around the edge and 3 for the handle.
  8. Cover a pudding basin with greased foil. Shape over like the diagram shown above.
  9. For the rim, measure the circumference so that the plaits are long enough.
  10. For the handle plait and bake shaped in a curve so that it can be attached later.
  11. Preheat the oven to 200 C/ 400 F/ GM 6.
  12. Glaze with egg yolk and bake for 20 minutes.
    To assemble use cocktail sticks to attach the handle to the base.