Very clever idea! However, my grocery store didn’t have refrigerated bread sticks dough, but did have refrigerated French bread dough. After reading the label where it says to “place dough seam-side down”, I took a chance and bought 3 11-oz tubes. The dough does unroll, leaving one large rectangle. I placed one on a silicone baking mat, placed the form on top with the opening of the cornucopia at one corner of the bread dough, cut around the form on both sides, but leave some to wrap up and around the tail. The 2nd roll went on top of the form with the short edge of the dough rectangle at the open end of the cornucopia. Leaving 5/8” or so to tuck under the bottom layer, trim away dough along both sides, leaving some near the tail to continue covering that part. Use cut-off pieces to patch any holes, then roll out the remaining scraps and cut 5/8” strips for the braid. So only 2 11-oz packages of French bread dough is needed.
This seems an easier, and less time-consuming project than winding strips around the form. As other reviewers’ suggested, I also covered the form with non-stick foil (non-stick side out) to avoid the oil spray which seems to allow the dough to slip off; and, my husband was nearby to provide extra hands; but I was able to do it alone since no wrapping was involved.I braided the strips on the edge of the form.
It didn’t brown as uniformly as I expected; the sides were paler than the top, but it still was very, very impressive at our Thanksgiving dinner!
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Nov. 28, 2014