Recipe by Debber
If your family likes home-made bread, they're sure to LOVE this recipe! You'll feel like a real pioneer, too, grinding your own popped corn--move over Ma Ingalls! Eat fresh, any leftovers can be toasted for a whole 'nuther meal of goodness. Thanks to Marcy Goldman and her "Passion for Baking" cookbook--delightful! --NOTE-- cooking time includes two RISINGS!
- 1⁄3 cup popcorn, to pop (about 5 C. when popped)
- 1 1⁄4 cups warm water
- 3 3⁄4 teaspoons yeast
- 2 tablespoons sugar
- 1⁄4 cup oil
- 1 tablespoon butter (optional)
- 2 1⁄4 teaspoons salt
- 5 -6 cups flour
- 1 egg
- 1 pinch sugar
- 1 pinch salt
- 3 tablespoons salted butter, melted
Directions See How It's Made
- Grease two 9x5 loaf pans (or use a pizza pan and make it a round loaf).
- Pop the popcorn--do NOT butter!
- Whirl the popped corn through the blender, enough to make 2 1/2 cups.(it is very fluffy); set aside.
- In mixing bowl, mix water & yeast; let stand 2-5 minutes to dissolve yeast.
- Mix in sugar, oil, butter and salt; blend well.
- 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.
- Remove dough hook, spray dough ball with cooking spray, cover bowl with large plastic (clear) bag; let rise 60-90 minutes, doubled in volume.
- Turn out dough onto lightly floured counter, gently punch down; divide in half and form two loaves; place in greased pans.
- 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.
- Preheat oven to 375; brush loaves with egg wash, dust with cornmeal (optional).
- Set in oven and turn heat down to 350; bake until golden brown for 35-45 minutes.
- Pull bread from oven, liberally brush with melted butter; cool in pans for 10 minutes; turn out onto rack.
- Slice and eat. Yum!
- LEFTOVERS: Slice and toast. Try it with garlic-honey. Oh my!