Total Time
2hrs 40mins
Prep 2 hrs
Cook 40 mins

A "mystery" bread to serve at a party and see if the guests can guess the secret ingredient. Makes 3 big and beautiful loaves of a good-tasting, slightly sweet all-purpose bread. Be sure the water-and-milk mixture is not too warm before adding the yeast. --The Middlebury Inn, Middlebury, Vermont

Ingredients Nutrition


  1. Combine water and milk in a large bowl. Stir in yeast and sugar and let them "work" about 10 minutes.
  2. Run popcorn through a blender or food processor until it is the consistency of cornmeal. Add popcorn and salt to the mixture in the bowl.
  3. Then add eggs and cooled melted butter and gradually work in all 7 cups of flour. If you don't have a machine, knead the mixture well by hand.
  4. Let dough rise (usually 25-30 minutes). Punch it down then let rise once more.
  5. Put dough out onto a rolling board. Separate into 3 equal pieces. Roll into shape and place in greased bread pans. Let rise until doubled in size. Bake at 350 degrees F for 35-40 minutes or until loaves are golden brown. Remove from oven and butter the crusts.


Most Helpful

Hmmm, popcorn bread.Well, when I saw this recipe I knew I just had to try it myself. I am always looking for recipes to try in my bread maker, and I decided to try making the full batch with 7 cups of flour in my machine!(dough cycle) I kind of helped the machine out a bit to start by pushing down the mound of flour to help the blades "grab and mix."My machine took over and did a beautiful job right to the finished dough stage.I had 3 huge loaves of soft and tender bread with an ever so slightly yellow shade (there was no butter in the popcorn)to it. Tastes wonderful, and I will be making this again, as it is soooo easy done in the bread maker. Thank you for sharing this recipe.

lilypads November 06, 2009

This worked wonderfully for me...I tagged it for the "My 3 Chefs" event and the theme I was playing with was POP-CORN {{ :)!! }}...I was so happy with the results...I halved the recipe and still have a super fat loaf of yummy bread ( like the size of two at a bakery)...I have no milk or eggs right now so subbed with soy products and this did not disrupt the "chemistry" at all...I used a mix of white and brown sugar splenda also (and that was just a whim...:) ) glazed the top with butter and Celtic sea salt...wonderful, sweetish (but not to sweet), buttery bread...LOVED IT and will make it again and popcorn and after reading the book "Popped Culture" have been interested in trying all different things to approach my favorite snack in new creative ways...this recipes is one of the best I have explored...LOVED IT!! :)

free-free November 20, 2008

I tried this recipe after I lost my Judith Olney ON BREAD book with its popcorn bread recipe. I also halved the recipe to make one large loaf. The only problem I have with this bread is its sweetness. Why would one want popcorn bread to be sweet. So when I tried it again, I reduced the sugar. I also added butter extract to give it a more buttery flavor.

Miel M. June 27, 2015

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