1. Grease two 9x5 loaf pans (or use a pizza pan and make it a round loaf). 2. Pop the popcorn--do NOT butter! 3. Whirl the popped corn through the blender, enough to make 2 1/2 cups.(it is very fluffy); set aside. 4. In mixing bowl, mix water & yeast; let stand 2-5 minutes to dissolve yeast. 5. Mix in sugar, oil, butter and salt; blend well. 6. Add ground popcorn and 3 cups of the flour; mix well. Knead with dough hook on slowest speed--6-8 minutes, adding more flour to form a soft, bouncey dough. 7. Remove dough hook, spray dough ball with cooking spray, cover bowl with large plastic (clear) bag; let rise 60-90 minutes, doubled in volume. 8. Turn out dough onto lightly floured counter, gently punch down; divide in half and form two loaves; place in greased pans. 9. Whisk eggie and sugar & salt in a small bowl; brush top of loaves with egg wash (set egg wash aside for later); cover loaves loosely with plastic wrap, rise for 45-60 minutes, doubled in size. 10. Preheat oven to 375; brush loaves with egg wash, dust with cornmeal (optional). 11. Set in oven and turn heat down to 350; bake until golden brown for 35-45 minutes. 12. Pull bread from oven, liberally brush with melted butter; cool in pans for 10 minutes; turn out onto rack. 13. Slice and eat. Yum! 14. LEFTOVERS: Slice and toast. Try it with garlic-honey. Oh my! ---------------------------------------------------------------------------
Nutrition
Ingredients
