Thursday, November 8, 2007

Bread Cornucopia

bread cornucopia

  1. Cut a foil pan's corners so that it will lie flat.

  2. Roll the foil pan into a cone shape and secure with duct tape.

    Be careful, the cut edges are very sharp.

  3. Cover with heavy duty aluminum foil.

  4. Spray generously with oil.

  5. Place oiled foil mold on a cookie sheet and make a large recipe of bread dough.

    I used our regular Yekkish/Water Challah recipe this time.

  6. Roll the bread into long, thin snakes.

  7. Starting at the tip, wind the dough around the oiled foil cone.


  8. After allowing to rise a bit, brush with diluted egg yolk and bake until golden brown.


  9. I put the "flowing abundance" on a clear tray so we can move it easily when clearing the table.

    (From 2004) Including the ornamental Indian Corn, but not including the reusable nuts and vegetables, this (theoretically edible) centerpiece cost less than $3 to make.

12 comments, so far. Add yours now!

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Jameel @ The Muqata said...

That. is. so. cool!

Shabbat Shalom,

--J@TM.

Jendeis said...

So Cool!! I've never baked bread before, so I'm thinking that I should start with a regular challah before moving on to the advanced ones. :)

muse said...

You really are amazing!

RaggedyMom said...

WOW! I can't get enough of your creativity!!

Tzipporah said...

This is incredible. Wow!!

Man, you make me wish I had more free time.

Jack's Shack said...

That is very cool.

RR said...

That is truly an edible work of art! Cool!

Ariella said...

You called it theoretically edible. Do you eat the bread that forms the horn?

Juggling Frogs said...

Thanks, everyone, for the compliments! This is such an easy project, but it makes a great centerpiece for the Thanksgiving table.

The first time I did this, I made it with "fake" dough meant for "bread dough art". That recipe had lots of salt (measured in cups!) and no yeast. It kept very well, and didn't need to rise.

After that, I thought it silly and wasteful to use all those (admittedly inexpensive) bread ingredients, when I could just make it out of the regular dough.

So, thereafter, I made it with regular dough, and used it later for breadcrumbs. One year, it became croutons.

If I make it on the Tuesday before Thanksgiving, it is likely to be stale by the time it sits on the table. Breadcrumbs and croutons call for stale bread.

That's why I wrote "theoretically edible". I don't serve it as part of the menu, but eventually, we eat it (indirectly).

If it doesn't get eaten or ground up for bread crumbs, it's still a very inexpensive (and easy to make) centerpiece.

Miriam said...

Now this takes the cake!!! way cool!

SquarePeg613 said...

I saw this months ago browsing on your blog for Challot, and remembered it for Shavuot. I made it according to your instructions and it came out *great*! We put in it a corn on the cob, a cluster of grapes, a nectarine and a fresh apricot, and spread barley grains on the tray (for Shavuot). We couldn't believe that something this beautiful was in our house! Thank you so much for the wonderful idea and instructions.

Oh, and my daughter thought it was too beautiful to eat, but my sons didn't agree. Eventually they ate it all up.

Juggling Frogs said...

Squarepeg613

That's wonderful! I'm so glad it worked for you, too.

I never thought of using the cornucopia for Shavuot, but now that you mention it, it's just the right thing. Maybe we'll do one for next year.

If you managed to snap a picture, I'd love to see/post it!

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