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Cornucopia Bread

Posted on in Blog · LCM Articles

Recipe Courtesy of  Carole Revell

Use this recipe to create bread that is shaped like a cornucopia. It can be filled with fruit, nuts, cheese and other holiday edibles. I like to use it as a centerpiece for my Thanksgiving table. It can then be eaten. Serves 10-12.

Ingredients

  • 1-1/2 packages Dry Yeast (not fast-acting variety)
  • 1-1/2 cups Warm Water
  • 1-1/2 Tbsp. Sugar
  • 1/6 cup Salad Oil
  • 3/4 Tbsp. Salt
  • 4-1/2 cups Flour
  • Egg yolks

You’ll also need:

  • A Bowl for mixing the ingredients
  • A Cutting Board
  • Wooden Spoon
  • Tea Towel
  • Roll of Aluminum Foil (regular, not heavy-duty)
  • Cookie Sheet

Directions

In the mixing bowl, dissolve the yeast in warm water (make sure it totally dissolves). Add sugar, salad oil and salt. Add half of the flour. Work the mixture with your hands. Add the remaining flour until the mixture becomes smooth and elastic (3-5 minutes). Place the bowl in a warm spot. Cover with a towel until the dough doubles in volume (45 minutes). While the dough is rising, make a cornucopia mold, using the aluminum foil. Cut a piece 12-inches long and trim it into a “U” shape. The mouth of the form should be 6-inches wide. Additional foil can be stuffed into the mold to keep it sturdy. Punch the dough down, but don’t work it too much. Flour your counter/table and place the dough on it, forming a loaf. Cut 12 1-inch-wide strips. Make into ropes. Place them onto the mold, leaving a little room between the strips. Brush with egg yolks. Place the cornucopia on a cookie sheet and bake at 375 degrees for approximately 30-35 minutes. When cooled, remove the foil mold from inside the cornucopia.