Today I am thinking about Thanksgiving. This is a good thing as it’s less than two days away (ha ha!). Two years ago I made this fabulous bread cornucopia for Thanksgiving and I thought it looked amazing considering how easy it really was. I dug up a photo of it and shared it on my Instagram feed. My friend Rebecca asked me how to make it. Rather than attempt to explain it on social media (where I’ll never find it again), I’m posting it here and filing it away for the future!
Bread Cornucopia Materials
- 3 tubes of bread stick dough (the refrigerated kind you find near the crescent rolls) — pizza crust dough and french bread dough will also work. Don’t use biscuit or crescent roll dough, as it won’t be strong enough.
- 1 tablespoon of water
- 1 egg
- non-stick cooking spray
- heavy-duty aluminum foil
- brush (for food)
Bread Cornucopia Step-by-Step Directions
Step 1: Pre-heat the oven to 350°F. Prepare a large cookie pan by coating it with non-stick spray.
Step 2: Create a large cone with aluminum foil. I did this by making an empty cone out of aluminum foil that’s been folded over several times to give it extra thickness. Then I stuff the cone with balled-up foil to keep it from caving in. (Some people also stuff it with a water bottle.) Use the tape to keep the cone held together. When you’re satisfied with your cone, bend the tail of it ups bit and spray the whole thing with LOTS of non-stick spray.
Step 3: Mix the egg and water together well to form a glaze.
Step 4: Open up your cans of breadstick dough and separate them. (If your dough isn’t already in sticks, cut it into 1″ strips.) Begin wrapping the stick dough about 1″ in from the wide end of your cone, overlapping the edges of dough with one another to form a solid wall of dough. Avoid gaps! When you get to the end of a dough stick, brush some of your glaze on the end and attach another dough stick (the glaze acts as a kind of glue). Continue wrapping and overlapping the dough sticks around the cone until you get to the very end.
Step 5: Take three dough sticks and pinch them together at one end. Braid them together. Glaze the braid and place it at the edge of the cone, touching the wrapped dough you already put there.
Step 6: Glaze the entire cone.
Step 7: Bake your breadstick cornucopia for about 45 minutes, or until the bread is a lovely golden brown color.
Step 8: Allow to cool, then gently remove the foil. It took a while to remove mine, but it came out with gentle pressure.
I don’t have any in-progress photos yet, but I plan to make one for this Thanksgiving holiday so I’ll get them up. In the meantime, I recommend you check out How to Make a Cornucopia, which is where I originally learned to do this!
‘Tis the season! Check out my fun DIY gift tutorials to help you make wonderful homemade and inexpensive gifts for the holidays this year! I currently have tutorials on DIY teacup candles, DIY candy cane spoons for coffee/hot cocoa, and DIY bath bombs! Coming soon: beeswax ornaments!
Oh, wow! This meal looks amazingggg! 🙂
I am almost speechless at how awesome your Cornucopia is. I need to make that one year and impress everyone! 🙂
Aw, you’re so sweet! It really wasn’t that hard though. The prepared breadsticks (or pizza dough) are the secret to success. One year maybe I will try it with my own bread dough … but probably not. LOL!
Great bread recipe, Jennifer! Besides the fact that it is challenging , you inspired me to try this Cornucopia!