BAKED CORNUCOPIA
After admiring a crafty cornucopia at a local store, Jacquelyn decided to cook up her own...one with a slightly different flavor. Instead of creating it from fabric or weaving one with reeds, this handcrafter turned to her kitchen for supplies-in the form of frozen bread dough and a disposable pizza pan she had handy-and wound up making a "knead" new horn of plenty for her family's harvest celebrations. "I often use mine to serve food such as rolls, vegetables or chunks of cheese and sausage when we have get-togethers," Jacquelyn describes. "It looks equally festive stuffed with non-edibles like gourds, greens and nuts." Ready to roll out your cornucopia? Good! Just follow Jacquelyn's easy instructions here to season your table with harvest time crafting fun.
Provided by Taste of Home
Time 1h30m
Yield 1 Cornucopia.
Number Of Ingredients 8
Steps:
Nutrition Facts :
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
DOUGH BASKET
Steps:
- To make the dough: Place all of the ingredients in the bowl of a stand mixer fitted with a paddle. Mix until well combined. The dough will be sticky but you will be able to form it into a ball. Use additional flour for your hands and work surface to keep the dough from sticking.
- To prepare the basket weaving structure: This recipe will make enough dough to yield a basket that is about 10 inches in diameter. Use a piece styrofoam as a base. I used an 11 by 14-inch rectangular piece, which was about 2 inches thick. Using a pen, draw a 9-inch diameter circle in the center of the rectangular styrofoam. Insert 21 wooden skewers in a circle following the pen line of the 9-inch diameter circle. Space the skewers somewhat evenly apart. When inserting the skewers, tilt them slightly outward. This will be the outside shape of the basket.
- To make the basket: Roll a piece of dough into a long rope that is at least 20 inches long and about 1/2-inch in diameter. Place the end of this rope inside the basket leaving a 1 1/2-inch long tail resting in what will be the interior of the basket. Weave the rest of the dough in and out of the skewers. This should make one complete layer and may give you enough to continue into the second row. When you are coming to the end of your rope (no pun intended) and you need to stop, make sure you leave a tail inside the basket. This will help the dough stay in place and avoid any unraveling later on. Roll out another dough rope and start the second layer in a different spot than the first one so the starts and ends are staggered throughout the basket. This will help develop a stable structure to the basket. When you have completed 4 full rows, put it in the oven at 200 degrees F (if the oven temperature is higher, the Styrofoam will melt) for about 30 minutes. This is just long enough for the dough to dry slightly and will provide a strong base for the weight of additional layers. Remove from the oven and let cool. Repeat the same process adding another 4 layers to the basket. Put it back in the oven for another 30 minutes. Remove from the oven and let cool.
- To make the decorative braids for the top rim of the basket: Using 3 ropes of raw dough approximately 28 inches long, weave the dough ropes into a long braid. Place the braid on the top rim of the basket, gently pressing it down to make it secure. This is now the final row on the basket.
- To make the bottom of the basket: Make a long rope of dough approximately 1/2-inch in diameter. Tightly coil it starting at the center of the inside of the basket. This will be the bottom of the basket. If the rope you made is not long enough, you can roll out another rope and connect the 2 ropes by squeezing it securely to the end of the already coiled rope. Make the coil disk slightly bigger than the base and push the coil into place so it fits snugly.
- To make the handles for the basket: I used a 1/4-inch thick wooden dowel as a base and wrapped a long rope of raw dough, by spiraling around the dowel from top to bottom. I used 3 pieces of dowel to give my basket handle an artistic shape. The length of the dowels depends on 2 things. How tall the side of your basket is and what you want the handles to look like. Cut dowels to desired size. Lay the raw dough wrapped dowels on the baking sheet and bake along with the rest of the basket. The handles will be attached after all the parts have been baked.
- Place the entire basket and the handles in the oven for the final time. I put mine in the oven for about 1 hour, then turned off the heat and left it in the oven overnight. Remove the basket from the oven (it should be cool or room temperature for final assembly).
- To assemble and finish the basket:
- Make the caramel for painting the basket: Place the sugar and water in a saucepan and place over medium-high heat. Stir only until it is combined. Let the caramel cook until it burns. You will see white smoke and the caramel will be very dark. Remove from the heat. Add a little water and stir. You will need to keep adding small amounts of water until the caramel is a consistency liquid enough to use as paint. Use a pastry brush to apply the caramel to the basket and the handle. Allow it to dry completely before filling the basket with your pastries.
MASTER BREAD DOUGH
This is a great master recipe to use because you can turn it into many different options. You can bake it as a bread loaf, rolls, or even breadsticks! You can also add extra flavoring as you desire.-Fleischmann's Yeast
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2-1/2 cups of flour, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120°-130°). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Place kneaded dough in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Shape, let rise and bake according to options below:, LOAF: (use half of dough): Roll dough into a 12x7-in. rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8x4-in. loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400° for 30 minutes or until done. Remove from pan; let cool on wire rack. Yield: 1 loaf., ONION ROLLS: (use half of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place in a greased 8-in. round baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons dried minced onion. Bake at 375° for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack. Yield: 10 rolls., SOFT HERB BREADSTICKS: (use half of dough): Divide dough into 12 equal pieces; roll each into a 15-in. rope. Twist each rope several times if desired. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10-20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed or Italian herb seasoning. Bake at 400° for 15 minutes or until done. Remove from sheets; let cool on wire rack.
Nutrition Facts : Calories 198 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
CORNUCOPIA
An easy Cornucopia centerpiece for your Thanksgiving table. Fill the cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE- To prevent this center-piece from absorbing atmospheric moisture, the baked cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the cornucopia will be inedible but can be preserved and re-used.
Provided by Becky
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
- Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
- Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
- Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
Nutrition Facts : Calories 2638.7 calories, Carbohydrate 455.8 g, Cholesterol 0 mg, Fat 48 g, Fiber 12 g, Protein 72 g, SaturatedFat 0 g, Sodium 6957.1 mg, Sugar 48 g
More about "homemade bread dough basket recipes"
HOMEMADE BREAD DOUGH BASKET, RECIPE PETITCHEF
From en.petitchef.com
Cuisine enCategory Main DishServings 2Total Time 1 hr 25 mins
HOMEMADE BREAD DOUGH BASKET RECIPE
From recipeland.com
4.1/5 (39)Total Time 2 hrs 10 minsServings 2Calories 476 per serving
HOMEMADE BREAD BASKET | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
5/5
BREAD BASKET RECIPE - EDIBLE BREAD BASKET - YOUTUBE
From youtube.com
WOVEN BREAD BASKET | RECIPE - KOSHER.COM
From kosher.com
WONDERFUL DIY BRAIDED BREAD BASKET
From wonderfuldiy.com
HOMEMADE BREAD BASKET - THE DAILY MEAL
From thedailymeal.com
5/5 (8)Estimated Reading Time 1 min
YEAST BREAD AND ROLLS - OF BATTER AND DOUGH
From ofbatteranddough.com
HOW TO MAKE BREAD DOUGH IN 3 STEPS: RECIPE FOR BEGINNERS
From breadnewbie.com
COZONAC RECIPE | EPICURIOUS
From epicurious.com
LAYER CAKES - OF BATTER AND DOUGH
From ofbatteranddough.com
BOBALKI (SLOVAK CHRISTMAS DOUGH BALLS) RECIPE | EPICURIOUS
From epicurious.com
HOMEMADE BREAD - KENT ROLLINS
From kentrollins.com
HOMEMADE CRUSTY ITALIAN BREAD RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
ALL BREAD RECIPES - OF BATTER AND DOUGH
From ofbatteranddough.com
BREAD DOUGH BASKET - RECIPE - COOKS.COM
From cooks.com
BREAD BASKET-RECIPE BOX FAVORITES ⋆ BISCUITS TO BROWNIES
From biscuitstobrownies.com
HOW TO PREPARE BREAD WITH A PROOFING BASKET - KITCHEN COUNTER CHEF
From kitchencounterchef.com
15 FOCACCIA BREAD DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
BREAD BASKET BREAD | CIAO ITALIA
From ciaoitalia.com
CHRISTMAS RECIPES - OF BATTER AND DOUGH
From ofbatteranddough.com
QUICK BREAD RECIPES - OF BATTER AND DOUGH
From ofbatteranddough.com
CHEESECAKE RECIPES - OF BATTER AND DOUGH
From ofbatteranddough.com
HOMEMADE BREAD BASKET - BIGOVEN.COM
From bigoven.com
SHORTBREAD COOKIES - OF BATTER AND DOUGH
From ofbatteranddough.com
HOMEMADE BREAD DOUGH BASKET RECIPE BY STELLA - COOKEATSHARE
From cookeatshare.com
You'll also love