Instructions Jump to Ingredients ↑

  1. Invert a 13 x 9-inch baking pan on a 17 x 14-inch cookie sheet. Have another cookie sheet ready. Lightly spray baking pan, cookie sheet around pan, and other cookie sheet with nonstick cooking spray.2. Open cans and unroll dough on work surface. Separate breadsticks. Gently but evenly stretch 6 breadsticks to 23 inches, 9 breadsticks to 14 inches and 7 breadsticks to 18 inches (remaining 2 don’t get stretched). Let breadsticks rest about 5 minutes before using.3. To make basket (see Cooking Lesson, at right): Place one 23-inch-long breadstick halfway around base of baking pan. Continue around base with a second 23-inch breadstick. Press ends together.4. Drape the nine 14-inch breadsticks crosswise over pan at even intervals.5. Weave the seven 18-inch breadsticks one at a time, over and under the crosswise breadsticks.6. Heat oven to 350°F. Using remaining four 23-inch breadsticks, weave 2 rows around sides of pan.7. Moisten ends of breadsticks with water, then press evenly and firmly to dough around base of pan. Cut off excess dough with scissors.8. Cut two 4-inch lengths from 1 of the remaining breadsticks. Bend each piece into a semicircle and press to ends of pan (these support handle).9. Brush basket with Glaze. Bake on cookie sheet 25 to 30 minutes until very lightly browned and dough is just set. Remove cookie sheet with pan from oven. Let stand 5 to 10 minutes.10. Meanwhile cut last breadstick in half crosswise, then lengthwise. Braid 3 of the strands, stretching braid to 8 inches. Cut in half to make two 4-inch pieces. Place on second cookie sheet and shape into a curve (for handles). Brush with Glaze and bake 15 minutes. Remove to a wire rack.11. Invert second cookie sheet over basket. Using oven mitts, hold both cookie sheets together (with pan in between) and invert. Remove top sheet and gently lift pan from basket. Brush inside of basket and handle supports with Glaze. Place braided handles on supports.

  2. . Bake 10 to 15 minutes until basket is well browned. Let cool before filling. Do not lift basket by handles.Line a corner of the basket with cabbage or grape leaves to display cheeses, then add autumn fruit, crackers and breadsticks.Planning Tip: The basket can be made up to 2 weeks ahead. Store uncovered at room temperature.


Send feedback