Baked Bread Cornucopia Centerpiece
This impressive baked bread cornucopia makes a stunning centerpiece for your Thanksgiving table. Crafted from thawed bread dough, it features a golden-brown crust and a festive horn-of-plenty shape that can be filled with an array of seasonal decorations.
Instructions
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1
Roll the pizza pan into a cone shape with a 5-inch circular opening to create a form for the cornucopia.
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2
Spray the form and a baking sheet with cooking spray. Place the form on the baking sheet.
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3
Roll each loaf of bread dough into a 15- x 9-inch rectangle, about 1/4 inch thick. Cut each rectangle into six 15- x 1-1/2-inch strips.
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4
Starting at the curved point, wrap one dough strip around the form, overlapping strips by 1/2 inch as you wrap. Continue wrapping until you reach the circular opening, sealing the last strip underneath.
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5
Cover the dough with a towel and let it rest for 15 minutes. Beat the egg and water together, then brush the mixture over the cornucopia.
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6
Bake at 350°F for 20 minutes, then cover with foil and bake for another 20 minutes. Reduce the heat to 250°F and bake for 20 minutes more, or until the bread sounds hollow when tapped.
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7
Cool the cornucopia on a wire rack for 10 minutes, then carefully remove the form, compacting it as needed. Allow the cornucopia to cool completely.
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8
The cornucopia can be made up to 5 days in advance and stored at room temperature, covered lightly with a towel.
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9
To use, place the cornucopia on a tray or board and fill it with nuts, greens, herbs, cranberries, rolls, doughnut holes, gourds, or other decorations as desired for a festive centerpiece.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
