Easy To Make Bread Cornucopia
Can you believe Thanksgiving is less than two weeks away? Thanksgiving is a holiday where you get together with family and friends and give thanks for our blessings. It was extremely important for the first settlers.
It was always a tradition to have a cornucopia on our table for Thanksgiving, they are so fun to make! For something different this year, bake your own cornucopia centerpiece!
As you gather together with your family and friends to celebrate America’s abundance this Thanksgiving, you just might want to have one nearby for good luck! Long associated with Thanksgiving, the cornucopia represents America’s prosperity, abundance, and success
INGREDIENTS NEEDED….
3 containers of refrigerated bread stick dough
Heavy Duty Aluminum Foil
1 Egg
Fruits, Vegetables, cheese, and other goodies to stuff in your cornucopia
Non-Stick Cooking Spray
A cornucopia (or “horn o’ plenty”) is a symbol of abundance, which was extremely important for the first settlers. It will make a stunning centerpiece for your Thanksgiving table.
The edible cornucopia is made from pre-made bread dough and then baked. Fill it with nuts, fruit or other seasonal fall items.
This Easy To Make Bread Cornucopia will impress your friends and guests as they gather around your table.
Fill your bread Cornucopia with gourds, Indian corn, wildflowers and other seasonal delights. Squash, pumpkins and gourds are staples of the harvest season; naturally, these delightfully bumpy and gnarly-stemmed fruits are included in the cornucopia.
Serve as the centerpiece of the Thanksgiving table. It will make quite an impression.
I hope you enjoy this recipe for your holiday table. Our family wishes you a blessed Thanksgiving!
Scroll below and get ready to make one this year…..
Ingredients
- 1 pkg (about 2¼ tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsps sugar
- 2 tbsps melted butter
- 1 tsp salt
- 3 cups all-purpose flour (plus extra for dusting)
- 1 egg beaten egg, (for egg wash)
Items Needed For a Cornucopia Mold…
- Heavy-duty aluminum foil
- Nonstick spray or melted butter (for greasing)
Instructions
Prepare the Foil Cornucopia Mold…
- Tear off about 3–4 feet of heavy-duty aluminum foil.
- Shape the foil into a cone, about 12–18 inches long, tapering at one end.
- Crumple and layer additional foil to reinforce it, making sure the mold is sturdy and hollow.
- Spray the foil cone with nonstick spray or brush lightly with melted butter.
Time To Make The Dough….
- In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes, until foamy.
- Stir in melted butter and salt.
- Gradually add flour, one cup at a time, mixing until a soft dough forms.
- Knead on a floured surface for about 6–8 minutes, until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Shape the Cornucopia….
- Preheat oven to 375°F (190°C).
- Roll out the dough into long ropes, about ½ inch thick.
- Starting at the narrow end of your foil cone, wrap the dough ropes around the mold, overlapping slightly to create a spiral pattern.
- Pinch the ends to seal and tuck the tip under neatly.
- For texture, you can braid 3 ropes together and wrap that around the opening.
- Place the shaped cornucopia (with the foil still inside) on a greased baking sheet lined with parchment paper.
- Brush all over with beaten egg for a shiny golden finish.
- Bake for 25–35 minutes, until golden brown and firm.
- Let it cool completely before carefully removing the foil mold from inside.