Holiday Horn Of Plenty - cooking recipe

Ingredients

1 tsp active dry yeast
1 tsp sugar
8 cups all purpose flour
6 tbsp olive oil
1 None egg yolk
None None selection of fruit

Preparation

Dissolve yeast and sugar in 2 cups lukewarm water. Mix flour and pinch salt in a large bowl then pour in the yeast water and the oil, stirring for 5-10 mins to make a smooth dough. Cover and leave to rise for 2 hours.
Shape aluminum foil into a curved horn 10 inches long with an opening 7 inches wide. Divide each dough into 6 pieces. Roll out each piece into a 18 x 8 inch rectangle and cut into 1/2 inch strips . Wrap 2-3 strips around the tip of the horn. Then interlace another 2-3 pieces around the horn. Tuck the loose ends underneath the horn. Gather together the remaining dough, knead and roll out again. Weave 3 long strips to make a plait, then gently press it into place around the opening of the horn.
Preheat oven to 350\u00b0F. Leave the horn to rest for 20 mins. Whisk egg yolk with 4 tbsp water and brush over the horn. Bake for 30 mins on the bottom rail of oven. Cover with foil if necessary to prevent scorching.
Remove horn from oven and let cool for 30 mins. Carefully remove the foil from the horn. Leave horn to cool further, then put on a plate or a board and fill with fruit. The horn of plenty can be left to dry for up to two weeks before use.