Ingredients

• 2 eleven-ounce cans refrigerated soft bread sticks.
• 1 egg beaten with 1 Tbs. water
• Toothpicks.

Directions

1. eheat oven to 350.

2. Invert two 1 1/2 quart oven proof bowls on a cookie sheet. Cover both bowls with foil, molding to sides (Don’t use heavy duty ffoil).

3. Unroll dough and separate into 16 strips. Wrap 13 strips of dough around one foil-covered bowl, twisting as you wrap.

4. Braid remaining 3 strips of dough together and place over second bowl to form handle.

5. Bake 20 minutes. Cool 5 minutes.

6. 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.

7. Cool completely. Remove bread from bowls and peel away foil. Attach handle to sides of bowl with toothpicks.

8. Fill with muffins.

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