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How to Make a Bread Basket – Edible Dough Basket Recipe video

As a treat for this holiday season, I’m excited to share with you how to make a bread basket the easy way. You’ll make it with a simple twist method instead of having to create a complicated braid. And best of all, this bread basket is edible!

Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

How to Make a Bread Basket

As I was flipping through a used cookbook titled A Yankee Christmas, I came across a recipe for a bread basket. I was so intrigued, but it looked challenging.

However, when I read through the recipe, I realized I didn’t need to make fancy braids or loop all the braids together. Instead, the method described in the recipe simply relied on twisting two strands of dough together and then using a bowl turned upside down as a mold. I had to try this!

Show-Stopping Bread Basket for Your Holiday Table Centerpiece

This bread basket, which you may have also heard referred to as a dough basket or edible dough basket, came together easily and baked up to a beautiful golden brown. It’s going to make the perfect centerpiece for my Christmas dinner tablescape filled with my Easy Yeast Dinner Rolls.

You can also serve the bread basket alongside a charcuterie platter, such as my giant party platter. (Be sure to download the free printable guide that accompanies the platter.)

More Options to Fill Your Bread Basket

You can make this bread basket at any time of the year for a special occasion and fill the basket with:

Holiday Dessert Recipes

If you are looking for more holiday dessert recipes that are easy to make and are always welcome at any dinner table, be sure to try my recipe for old-fashioned gingerbread cake, chocolate truffles, and my personal favorite—Italian ricotta cookies!

Christmas Gift Ideas

If you need some inspiration for homemade Christmas gifts, check out the video below, where I share a whole host of great ideas that are easy to make and delicious. (Your homemade bread basket would be a wonderful Christmas gift too!)

And in the following video, I share my seven best kitchen tools for the Modern Pioneer Kitchen. You’ll find some delightful surprises you can get for yourself or your favorite traditional foods cook.

Finding Vintage Cookbooks at Used Book Stores

In today’s video, I share with you where I found the book, A Yankee Christmas. We enjoy visiting used bookstores, such as Half Price Books and Recycled Reads in Austin, Texas, to find old cookbooks. Here are a few videos where I talk about some of my vintage finds and why these books intrigued me.

Grind Your Own Flour with the Mockmill

If you do a lot of baking and like to store whole grains in your extended or Prepper Pantry, you’ll need a manual or electric grain mill to turn your whole grains into fresh flour.

When it comes to electric grain mills, after I did A LOT of research, I decided to buy a Mockmill. And am I so happy I did! The Mockmill is a very affordable but beautifully crafted German-made mill that stone grinds grain with settings ranging from 1 to 10—fine to coarse ground grain.

And I have great news! The folks at Mockmill are very kind to offer my viewers and readers a special one-time discount on any of the grain mills that they sell.

Note: You can also get the new Flake Lover’s Flaker from Mockmill. Using this device, you can flake whole grain in minutes.

You can see me unbox and try out the Mockmill 100 Grain mill in the following video. (This is not a sponsored post, I bought the Mockmill products that I show you, and I’m a happy user of their devices in my kitchen.)

Download Your Free 36-Page Pantry List

For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!

Kitchen Academy Videos

Are you looking for more traditional foods videos? If so, I invite you to join the Traditional Foods Kitchen Academy. Members of this optional paid YouTube community get access to exclusive videos, live streams, and other members-only perks. Plus, your YouTube comments include a special members-only badge.

In the following members-only video, I talk about whole grain baking. If you liked making today’s edible bread basket or enjoy baking in general, this video provides you with more detail on using whole grains.

Stay in Touch with Mary’s Nest

  1. Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
  2. Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free 36-page eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
  3. Join the Traditional Foods Kitchen Academy (Optional Paid) - For more detailed videos and exclusive members-only perks, join my YouTube membership community.
  4. Order The Modern Pioneer Cookbook (Optional Paid) - Get a printed book of Mary's nourishing recipes from a Traditional Foods Kitchen. This bestselling cookbook is published by Penguin Random House with their DK imprint.

I look forward to having you join me in my Texas Hill Country Kitchen!

How to Make an Edible Bread Basket

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Prep: 30 minutes
Cook: 30 minutes
Rise Time: 1 hour 30 minutes
Total: 2 hours 30 minutes
Yield: 1 Bread basket
Learn how to make a bread basket the easy way. You'll make it with a simple twist method instead of having to create a complicated braid. And best of all, this bread basket is edible! (Be sure to read the Recipe Notes for important tips to help you more easily make this edible bread basket.)


  • 2 Medium ovenproof stainless steel bowls The bowls should have a 9 to 9 1/2-inch diameter opening. The bowl used to make the basket (as opposed to just the handle) should have an approximately 25-inch circumference at its widest part and be approximately 7 inches in height. The bowl used to make the handle should measure approximately 12 inches when turned upside down and measured across the outside of the bowl from rim to rim.
  • 2 Cooling racks, approximately 10" x 10" Optionally, you could use one large one.


  • 2 1/2 cups Warm water 110°F if using active dry yeast, 130°F if using instant yeast. (Basically feeling like warm bath water.)
  • 4 1/2 teaspoons Active dry or instant yeast Or two small packages of either yeast.
  • 1 tablespoon Sugar I used organic white cane sugar.
  • 1 tablespoon Salt I used fine ground sea salt.
  • 2 tablespoons Butter, unsalted and softened You will need additional butter to grease the bowls.
  • 6 -7 cups Flour, all-purpose or bread flour I used all-purpose flour.
  • 1 large Egg, beaten
  • 1 tablespoon Whole milk


  • In a large bowl, mix together the water, yeast, and sugar.
  • To the bowl, add 3 cups of flour, the softened butter, and the salt. Mix well until all the flour is completely moistened and well incorporated.
  • Begin adding one cup of flour to the bowl until you have a stiff dough. After you have added the 6th cup of flour, but do not yet have a stiff dough, begin adding the flour in 1/4 cup increments. (I used 6 3/4 cups of flour to obtain the correct consistency.)
  • Turn the dough out onto a lightly floured board and knead for 8 to 10 minutes until the dough is smooth and elastic. (Alternatively, you can use a stand mixer. If so, you will knead the dough for approximately 4 minutes on low using a dough hook.)
  • Wash and dry the original large bowl and then use additional softened butter to grease the bowl. Place the kneaded dough into the bowl and turn the dough to thoroughly coat it with butter. Cover the bowl with a damp towel. Allow the dough to rise for about 1 hour until it has doubled in bulk.
  • While the dough is rising, grease the outer-side exterior and rim of both stainless steel bowls. (See video). Place each bowl on a greased cooling rack. Set aside. (For additional helpful information for preparing the bowls, see the Recipe Notes below.)
  • Once the dough has doubled in bulk, punch it down and divide it into approximately 16 pieces.
  • Take two pieces and roll them each out to approximately 14 inches. Even though the underside of your bowl will measure 12 inches, you want to give yourself a bit of extra length to be able to attach the dough to the rim of the bowl. Take one end of one roll and pinch it to the end of the other roll and then twist the two pieces together to make a "mock" braid.
  • Lay this braid across the exterior of one of the greased stainless steel bowls pinching each end to the rim of the bowl to hold it in place. This single braid on a bowl will create your bread basket handle. (See video.)
  • Take the remaining 14 pieces of dough and roll each one out to approximately 25 inches. Take one end of one roll and pinch it to the end of the anther roll and then twist the two pieces together to make a "mock" braid. Take this first braid and begin wrapping it around the exterior of the remaining stainless steel bowl, starting at the rim of the bowl. You are now creating your bread basket on the second bowl. (See video.)
  • Continue twisting two rolls together and wrapping them around the exterior of the stainless steel bowl, securing each twist to the previous twist by pinching the dough together until the entire bowl is wrapped in twists of dough.
  • Cover the basket and handle with a damp towel and allow to rest for 30 minutes.
  • While the basket and handle are resting, preheat the oven to 400°F.
  • After 30 minutes, remove the damp towel from the basket and handle and transfer both bowls with the cooling racks to the middle rack of the preheated oven. Bake the basket and handle for approximately 20 to 30 minutes until golden brown. (See Recipe Notes below.)
  • Once the basket and handle are finished baking, remove them from the oven and place them on a heatproof surface. Allow them to cool completely before removing the stainless steel bowls.
  • Once cooled, attach the handle using toothpicks or wooden screwers that have been cut into 3 to 4-inch pieces.
  • Your edible bread basket is now ready to be filled with rolls or any bread of your choice. Place it on your holiday table and enjoy!



I adapted this recipe from the book titled A Yankee Christmas, Volume 2 (1993) by Sally Ryder Brady. (The original recipe is titled “Bread Basket” and is on page 51 of the book.)
Initially, I used the original recipe, but after working through this recipe, I discovered a number of tips I want to share with you that improve on the original recipe:
  1. You can use an electric stand mixer to make this dough or mix it by hand with a wooden spoon.
  2. If possible, grease and flour the bowls before wrapping them with the dough. And better yet, if you can manage it, wrap the bowls with greased and floured non-stick parchment paper.
  3. Every oven is different, and this basket may take anywhere from 20 to 30 minutes to bake completely and turn a delightful golden brown. If the top of either the basket or the handle begins to brown too quickly, tent the tops with foil to allow them to finish baking without over-browning.
  4. Allow both the handle and the bread basket to cool completely before removing the bowls.
  5. Instead of the originally recommended toothpicks, you may want to try using wooden skewers that you can cut into 3″ to 4″ pieces that will better secure the handle to the basket.
Find this recipe and video at
Copyright © 2022 Mary’s Nest, LLC, All Rights Reserved
Course: Breads
Cuisine: Americana
Keyword: Bread Basket, Edible Bread Basket
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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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