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Bread Cornucopia

Staff Thanksgiving traditions

Sandy Mccarthy's bread cornucopia


 2 cups flour, divided

2 ¼ tsp instant/quick rise/pizza yeast (1 envelope)

1 tsp sugar

¾ tsp salt

2/3 cup warm water (120 degrees F)

3 tbsp olive oil

1 egg + 1 tsp water

Preheat the oven to 350 degrees F.

 To make the mold, place a pop bottle (or water bottle or small bud vase) on an angle on a long piece of foil.  Loosely roll into a cone shape.  Take another long piece of foil and wrap again (the cone should be 4+ layers thick at this point and quite sturdy).  Remove the bottle/vase and fold under the edges of the opening.  Crumble small bits of foil to fill and reinforce the mold.  Set aside.

Combine 1 cup flour, yeast, sugar, and salt in the bowl of a stand mixer.  Add the water and oil and mix on low until combined. 

Slowly add in the remaining flour until the dough forms a ball.  Switch to the dough hook, continuing to mix on low, for 4 minutes.  Keep adding flour, bit by bit until the dough is no longer sticky.  Allow the dough to rest for 5 minutes.

Spray the cornucopia mold liberally with nonstick spray.

Roll out the dough, as thinly as possible (about ¼-inch) and cut into strips.  If desired, braid 3 strips together, and set aside.  

 Begin draping the strips around the mold, pinching the ends together at the bottom.  Overlap each strip slightly, covering the entire cornucopia.  Place the braided dough on the large end.

 Whisk together the egg and water and brush over the entire surface of the dough.  Bake for 20-25 minutes or until the cornucopia is golden brown.  Remove from the oven and cool completely before attempting to remove the mold.

Fill with fruits and vegetables, as desired and serve as the centerpiece of the Thanksgiving table!