Invert two 1 1/2-quart ovenproof bowls on a cookie sheet. Cover
both bowls with foil, molding to sides. (Don't use heavy duty
Unroll dough and separate into 16 strips. Wrap 13 strips of dough
around one foil-covered bowl, twisting as you wrap. Braid remaining
3 strips of dough and place over second bowl to form handle. Bake
20 minutes. Cool 5 minutes.
Brush basket and handle with beaten egg. Loosely cover handle with
foil. Bake both an additional 7 to 10 minutes, or until deep golden
brown. Cool completely.
Remove bread from bowls and peel away foil. Attach handle to sides
of bowl with wooden picks.
Line inside of basket with gingham. Arrange homemade muffins in
basket. Cut cellophane into two 1 1/2-yard sheets. Crisscross sheets
on table. Place basket in center of cellophane. Bring edges up around
sides, gathering in tassel at top. Secure with rubber band. Tie
1/2-inch wide satin ribbon in a bow just underneath rubber band.
Remove rubber band. Trim top of tassel with pinking shears.
Fill with homemade muffins.
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