- disposable round 12- to 14-inch aluminum pizza pan
- nonstick cooking spray
- baking sheet
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1 egg
- 1 tbsp water
- aluminum foil
Directions
1. Create your cornacopia form by rolling the pizza pan into a cone shape with a 5-inch circular opening. Curve the pointed end to one side to create the shape.
2. Spray the form and baking sheet with cooking spray. Place the form on the baking sheet.
3. Roll each loaf of bread dough into a 15 x 9 inch rectangle, about 1/4 inch thickness. Cut each rectangle into six 15- x 1 1/2-inch strips. Cover the dough lightly with a towel.
4. Starting at the curved point, wrap a strip of dough around the form, overlapping strips by 1/2-inch as you wrap. Add strips as needed, pinching the ends together to seal. Continue wrapping until you reach the circular opening of the form. Seal the last dough strip underneath the cornacopia.
5. Cover entire form with a towel and let the dough rest 15 minutes.
6. Beat egg and water together and brush over cornacopia.
7. Bake at 350 degrees for 20 minutes. Remove cornacopia from oven, and cover with foil, then return to oven and bake another 20 minutes.
8. Reduce the heat to 250 degrees, and continue baking 20 minutes more or until the bread sounds hollow when tapped.
9. Cool on baking or wire rack for 10 minutes. Carefully remove the form, compacting (collapsing) it as needed. Cool cornacopia completely.
Additional Notes
- Make ahead up to 5 days in advance
- Store at room temperature, covered with a towel
- Use as serving container for foods such as rolls, raw vegetable, cheese, etc.
- Use as decoration stuffed with nuts, herbs, or gourds
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