2 (11 oz.) cans refrigerated soft bread sticks
1 egg beaten with 1 T. water
Preheat oven to 350ºF. 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 foil.) 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.