Prep 2 hrs 30 mins
Cook 30 mins
From my Bread Maker's Bible, this looks like a really cool and unique (not to mention tasty) bread. I wouldn't recommend this for a bread machine in case of overflow. By "crushed" popcorn, I believe they mean corn that's already been popped, opposed to running kernels through a food processor. Book says 8 servings result.
- 2 1⁄4 teaspoons active dry yeast (1 packet)
- 1 1⁄2 cups warm water
- 1⁄4 teaspoon powdered ginger
- 1⁄4 teaspoon sugar
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons wheat germ
- 1 tablespoon butter, melted
- 1 1⁄4 teaspoons sea salt
- 1 tablespoon olive oil
- 5 cups popcorn, crushed
- Get your favorite kind of totally plain popped corn-- microwave or stove-top-- and run 5 cups worth through a food processor to get it to a crushed consistency.
- Dissolve the yeast in warm water and set side.
- In a bowl, combine the ginger, sugar, flour, wheat germ, melted butter, salt, and oil.
- Add the yeast mixture and knead until smooth and shiny, about 10 minutes.
- Knead in the crushed popcorn. Cover with a dishcloth and rise in a warm place for 2 hours.
- Put the dough into a greased loaf pan, or roll it out onto parchment paper in a loaf shape, and bake at 350F for 20-30 minutes or until golden brown.
I made this bread a year or so ago, and popping the corn, crushing, making dough etc was fine. The final product after baking did not have any corn tecture or flavour. It I found was a waste of time and effort thinking you would get a more tasty healthy loaf of bread.