Challah Cornucopia

This challah cornucopia starts with my classic challah dough (you can find the full recipe here; follow it through the first rise), then takes a slight detour into shaping territory. It’s more about form than technique—no new dough tricks required—just a playful way to turn a familiar loaf into something a little more dramatic for a Thanksgiving or fall table.

Ahead, find a step-by-step guide for building the foil cornucopia forms and shaping the dough around them. The process looks a little more complicated than it is. Once you’ve made one, the second comes together quickly. The result is two medium-sized loaves that double as centerpiece and bread basket, ready to be filled with fruit or flowers, or whatever feels right for your table.

Challah Cornucopia

Makes two medium-sized loaves

For the cornucopia forms

• 1 roll heavy-duty aluminum foil

• 1 roll unbleached parchment paper

• Nonstick cooking spray

For the challah dough

• One batch of my challah dough, prepared through first rise

• 1 large egg, for egg wash

Make the cornucopia forms: Tear off a 24-by-12-inch piece of heavy-duty aluminum foil and fold it in half to create a 12-by-6-inch rectangle. Roll the foil diagonally into a hollow cone, keeping the opening wide—about 4 inches at its widest point. Crumple small pieces of foil and pack them inside the cone until it feels sturdy. Bend the narrow end slightly up and then down to create the classic cornucopia shape. Place the form on a parchment-lined baking sheet. Repeat to make a second foil cone and set aside.

Shape the challah: Punch down the risen challah dough and divide it into pieces: nine larger, fist-sized balls and six smaller, half–fist-sized balls. Roll each of the larger pieces into long ropes. Starting at the tip of one foil cone, wrap a rope of dough around the form, pinching gently to secure. Brush the end of the rope with egg wash and attach the next rope, continuing to wrap until the cone is covered. Slightly overlap the strands to avoid gaps, and tuck the seams underneath whenever possible. Repeat with the second cone.

Roll the smaller dough pieces into three ropes and braid them together. Brush the open edge of each cornucopia with egg wash, then gently press the small braid onto the opening to finish the loaf. Tuck the ends underneath and pinch to secure. Cover both loaves loosely and let rise for 30 minutes.

Preheat the oven to 350°F. Make the egg wash by whisking together the egg and 1 tablespoon water. Brush the loaves generously with egg wash and bake for 35–40 minutes, until deeply golden brown. If the tips or braided openings begin to brown too quickly, tent loosely with foil partway through baking.

Remove from the oven and let cool completely on the baking sheet before carefully removing the foil forms. Fill and serve as desired. If freezing, leave the foil in place for support and remove after thawing.