Looking for the perfect centerpiece for this Thanksgiving? This easy to make bread cornucopia will impress your guests and take little time out of your cooking schedule.
INGREDIENTS:
8 cups of all purpose flour
2 cups of salt
2 cups of water ( add more if dough is too dry )
I large egg with 1 tablespoon water used for egg wash before baking
Note: You can easily reduce this recipe in half to make a smaller cornucopia, using smaller metal bowls to create its shape.
In a stand mixer add all ingredients and run mixer with dough hook until dough is well combined. Separate into to loaves and continue to mix until dough is smooth and has elasticity. Let sit covered with a damp cloth so dough does not dry out.
Preheat oven at 300 F
Create cornucopia form using metal bowls and aluminum foil. Depending on the size of your bowls. Cover entire bowl in foil and create pointy curled tail at the end. Lay on a parchment lined cookie sheet
Roll out long rope shapes that are long enough to wrap around cornucopia shape starting at the widest end first. continue to roll out dough until entire form is covered.
Refrigerate cornucopia until dough stiffens ( about 45 minutes ) Mean while melt 4 tablespoons butter.
Before baking brush entire form with melted butter,
Bake for 2 hour .