Baked Cornucopia

• Cooking spray
• 2 loaves (1 pound each ) frozen bread dough, thawed (or homemade dough for two 1-pound loaves)
• 1 large egg
• 1 tablespoon water

1. Making form from pizza tin.
2. To make a form, roll pizza pan into a cone shape with a 5-inch circular opening, as in Fig. 1. Curve pointed end to one side to create cornucopia shape.
3. Spray both the form and the
4. with cooking spray. Place form on the
5. .
6. Roll each loaf of bread dough into a 15- x 9-inch rectangle, about 1/4 inch thick. Cut each rectangle into six 15- x 1-1/2-inch strips. Cover bread dough strips lightly with a towel.
7. Starting at the curved point, wrap one strip around the form, overlapping strips by 1/2 inch as you wrap (see Fig. 2). Add additional strips as needed, pinching ends together to seal.
8. Wrapping dough strips around form.
9. Continue to wrap until you reach the circular opening of the form. Seal last dough strip underneath the cornucopia. (Any remaining bread dough may be shaped into rolls and baked as desired.)
10. Cover with a towel and let dough rest 15 minutes. Beat egg and water together and brush over cornucopia.
11. Bake at 350u0b0 for 20 minutes. Cover with foil; bake for another 20 minutes. Reduce heat to 250u0b0 bake 20 minutes more or until bread sounds hollow when tapped.
12. Cool 10 minutes on a wire rack. Carefully remove form, compacting it as needed. Cool completely.
13. Cornucopia may be made up to 5 days in advance. Store at room temperature, covered lightly with a towel.
14. To use, place cornucopia on a tray or board. Fill with nuts, greens or herbs such as rosemary, cranberries, rolls, doughnut holes, gourds or other decorations as desired for a centerpiece.

cooking spray, loaves, egg, water

Taken from www.tasteofhome.com/recipes/baked-cornucopia/ (may not work)