- THE RECIPE STOP

Course Thanksgiving

Cuisine American

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.

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.

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.

Keyword edible horn of plenty, how to make a bread cornucopia, thanksgiving bread centerpiece