For the braided bread basket, preheat oven to 375º F. Invert and grease a 91/2" inverted stainless steel mixing bowl. Roll out loaf of commercial bread dough (I buy it frozen) to 1/4" inch thickness, 20" x 12". Stretch it well as you roll. Cut into 1/2" wide strips, saving scraps. Drape strip over center of inverted bowl. Place a crisscross strip over the first strip. Place another strip next to the first strip, crisscrossing over the second strip. Continue until bowl is covered with overlapping, crisscrossed strips (as in the photo in the recipe. With scissors, trim the ends at the rim of the bowl. Bring scraps together and form a ball. Roll out to a 10" x 6" strip. Cut into even 1/3" strips. Braid three strips at a time, pressing the top of each braid down to seal. Join braids, overlapping strips ends with pressed top of next braid to make one long 30" braid. Place over strips at rim of bowl to make rim (as shown). Brush with egg wash. Bake 18-20 mins @ 375ºF or till golden. Cool.
3/4 cup pear nectar
1/3 cup vegetable oil
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon sesame oil
1/2 teaspoon fround pepper
1/4 teaspoon salt
Place all ingredients in a screw-top jar; cover tightly, and shake vigorously until blended. Store in refrigerator for up to 2 weeks, shaking before serving. Yield: 1 1/2 cups.
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