Mini Cornucopias

These little dough sculptures are perfect for Thanksgiving! Use them for place settings at your table or for a festive touch on a buffet.

On a specialized diet? This recipe works well for folks following a plant-based (vegetarian) diet — and, of course, omnivores!

Ingredients

2 teaspoons active dry yeast
½ cup lukewarm water (110°F-115°F)
½ teaspoon granulated sugar
½ cup vegetable shortening or butter
½ cup granulated sugar
1 large egg, beaten
1½ teaspoons salt
2 cups milk, scalded and cooled to lukewarm
7 ½ -7 ¾ cups all-purpose flour or bread flour OR 4 cups whole wheat flour plus 3 1/4-3 1/2 cups all-purpose or bread flour

In small bowl, dissolve yeast in lukewarm water, stirring in ½ teaspoon sugar. Let stand 5 minutes.
In mixer bowl, beat shortening with ½ cup sugar; add egg, salt, cooled milk, and dissolved yeast.
Stir in flour a little at a time until dough is stiff enough to knead. Knead by hand or with dough hook 8 minutes or until smooth and elastic. Place in greased bowl; cover and let rise until doubled. Punch down dough and shape.

Note: Dough may be kept covered in refrigerator for several days and used when needed.

Use 3 ounces of dough; divide into 2½-ounce and ½-ounce pieces.
Use a 6" x 8" piece of heavy-duty aluminum foil and make a cone; stuff it with crushed aluminum foil and pinch to make a pointed end. Spray well with nonstick cooking spray.
Roll 2½-ounce dough piece into a rope about 30" long. Loosely coil around cone, leaving ½" aluminum foil exposed. Place on greased baking sheet.
Roll remaining dough into a thin rope; divide in half and twist together. Wrap twist around the opening securely pinching ends.
Beat together 1 egg and 1 tablespoon water; brush on cornucopia. If desired, sprinkle twist with sesame seeds. Bake at 375°F, 20 minutes. Cool slightly and remove aluminum foil.

Visit their website for more shapeable bread recipes (like this gorgeous wheat sheaf).