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.
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November 20, 2017
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
- 16 ounces bread dough (I used Rhodes Bake and Serve frozen rolls, thawed)
- oil spray
- flour for dusting
- 1 egg
- 1 Tbsp water
- 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.
- Form some of the leftover dough into leaves. Use a knife to make indentations and textures.
- Beat the egg with the water in a bowl.
- Put some egg on the back of the leaves to attach to cornucopia.
- Brush the rest of the egg wash onto the entire cornucopia exterior.
- Bake in preheated oven for 15-20 minutes, or until golden.
- Allow to cool completely, then remove all the foil from the inside.
- Fill with any foods you like. I fill mine with fruit and have a cream cheese and salsa dipping sauce on the side. Delicious!
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