Easter Bread Basket
3 C. flour
2 packages dry yeast
1 C. milk
4 T. butter
1 t. sugar
1/2 t. salt
2 egg yokes
Combine flour with yeast.
Heat milk, add butter, let it melt. Add milk, salt and sugar to flour mixture. Mix well with electric mixer. Form a ball and leave it to rise.
On a flat surface, roll 3/4 of dough with rolling pin until you get a 10" square. Cut into 24 strips. Lay 12 strips next to each other, and use the other 12 to weave between them. Cover ovenproof bowl with butter. Place it upside down on a cookie sheet. Place the strips on top of the bowl, cut the ends. Cover the strips with egg yolk.
Bake for 45 minutes in 350°F. After 20 minutes, cover the strips with aluminum foil so they would not burn. Remove from the oven and let it cool.
Roll the remaining dough into a rectangle; cut it into 3 strips (to create a rim for a basket). Braid the strips and place them on a cookie sheet. Cover with egg yolk and bake for 20 minutes.
Gently remove basket from a bowl and pin the rim into it with toothpicks.