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Roasted Tomato Bread Cornucopia

October 9, 2015

I've been busy with some exciting life and food projects lately, but it's great to be back to share a fun Thanksgiving edible centerpiece recipe - Roasted Tomato Bread Cornucopia or Horn of Plenty. I've always loved seeing Cornucopias on Thanksgiving buffet tables, symbol of abundance and prosperity during the fall harvest season, so I thought it would be fun to design a bread-based baked cornucopia using colourful tomatoes that roast as the bread bakes.

This recipe uses a very simple bread dough, which can be kneaded by hand or in a bread maker. And the nice thing about trying a bread design like this one is that it is supposed to look rustic, so mistakes just make it look better. I've used Windset Farm's Symphony Tomato Ensemble for this recipe, which has a nice variety of colourful tomatoes with different flavours and textures that change throughout the season.

Roasted Tomato Bread Cornucopia

Ingredients

5.5 cups of all purpose flour

2.5 cups warm water

1 tablespoon dry active yeast

1 teaspoon salt

1 pound small-sized tomatoes, assorted varieties and colours

1/4 cup corn meal

1 egg

Olive oil & Sea Salt

Fresh Thyme and Rosemary for garnish

Begin by adding 2.5 cups warm water to a large bowl, add the yeast and leave for 10 minutes until foamy. Add the flour and salt and stir until combined.

If you're using a stand mixer, get the bread kneading for ten minutes. Or use your own muscles, tip out the dough onto the counter, get some good tunes on and knead away for ten minutes until the dough comes together in a smooth ball that springs back when pressed.

Set the bread in a oiled bowl and let rise in a warm spot for 1 hour. When you're ready to form your cornucopia, now's the time to start pre-heating your oven to 425 degrees.

Tip the dough out onto a floured surface and gently roll out into a large oval shape. To form the cornucopia shape, twist one end up into a cone, then fold the centre of the dough over and tuck it under, leaving one end open to fill. Transfer into a large baking sheet dusted with corn meal (line with parchment first if you'd like to make transferring the bread to a rack easier later on).

Fill the open end of the cornucopia with the tomatoes, using the largest ones in the back to help prop up the bread as it bakes. If you'd like to bake your herbs along with the bread (they will darken during baking but give the bread great flavour), add them around the edges, or you can wait and add fresh ones later. Snip the outer edge of the cornucopia dough with scissors to create a decorative edge.

Mix the egg with 1 tablespoon of water, then brush the outside of the bread to give it extra shine and create even browning during baking. Brush the tomatoes with olive oil and sprinkle with sea salt.

Bakeat 425 degrees for 40 minutes, turning once halfway through baking and checking towards to end of baking. Remove from oven when bread crust is a rich golden brown and tomatoes are roasted. Transfer to a wire rack and let cool.

Garnish with fresh herbs and set in a place of pride on your harvest table with a side of olive oil & balsamic vinegar for dipping.

Disclosure: I am provided with Windset Farms vegetables for review and recipe creation, all product opinions and recipes are my own.

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