Making Cornucopia Bread

Start with frozen bread rolls and then the creativity begins. While the dough is rising make a cornucopia shaped foil form. The bread dough will be flattened, cut into strips, and wrapped around the form and baked. Once cooled you can serve filled with fruit or other goodies on your holiday table.

Recipe: Beautiful Cornucopia Bread

attosa
Diamond Post Medal for All Time! 1,246 Posts

November 20, 2017

Beautiful Cornucopia Bread filled with fruit This seasonal centerpiece is a showstopper that everyone can actually eat! I love to make these for Thanksgiving. Fill them whatever you like; fruit, veggies, even little bread rolls. Everyone can pull at the rings and enjoy.

Total Time: 2 hours

Yield: 1 large cornucopia

Ingredients:

16 ounces bread dough (I used Rhodes Bake and Serve frozen rolls, thawed)
oil spray
foil
flour for dusting
1 egg
1 Tbsp water

Steps:

Preheat oven to 375 F. Bring all your dough to room temperature then form into a ball. Cover with plastic wrap and keep in a warm area.

After about an hour or so, your dough will double in size.

Take a piece of foil about 20 inches long. Form into a cone shape.

Start rolling the ends and twisting inward to make the cornucopia tail.

You will need another smaller piece of foil to finish the opening area of the cornucopia. Just add on top then fold into the other piece to secure.

Bunch up a couple other pieces of foil into large balls and throw inside cornucopia. This will keep it sturdy with all the bread dough around it.

Place dough on a floured work surface.

Roll out quite flat then use a pizza cutter or knife to turn them into strips. Set a tiny little piece aside to make decorative leaves.

Spray the entire exterior of the foil cornucopia with oil.

Place on a greased baking sheet then begin wrapping the foil with the strips of dough, starting at the tail end.

Continue to wrap all the way around the foil until you reach the other end. It's helpful to make a wad of foil under the tail to support it and keep it up.