Best Popcorn Bread Recipes

GARLIC BREAD POPCORN

Garlic Bread Popcorn image

Odd but delicious version of garlicky goodness that tastes great! There is no way to go wrong with this, you just have to love garlic as much as I do. Adjust to your tastes! The wonderful thing about popcorn is that it is so versatile!

Provided by PIXIE0019

Categories Appetizers and Snacks Snacks Popcorn Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup unpopped popcorn
3 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
½ teaspoon garlic salt, or more to taste
½ teaspoon dried crushed rosemary

Steps:

Pop popcorn in a air popper according to manufacturer's instructions; transfer to a large bowl. Drizzle butter over popcorn; stir to evenly coat. Sprinkle Parmesan cheese, garlic salt, and rosemary over popcorn; toss to coat.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.7 g, Cholesterol 25.1 mg, Fat 10.6 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 6 g, Sodium 326.9 mg, Sugar 0.4 g

POPCORN BREAD

Popcorn Bread image

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

Provided by Pinay0618

Categories Breads

Time 2h40m

Yield 3 loaves

Number Of Ingredients 9

Ingredients

1 cup boiling water
1 cup cold milk
1 1/2 tablespoons dry yeast
3/4 cup sugar
4 cups popped popcorn (no old maids)
1 teaspoon salt
3 eggs
1/3 cup butter, melted
7 cups all-purpose flour

Steps:

Combine water and milk in a large bowl. Stir in yeast and sugar and let them "work" about 10 minutes.
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.
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.
Let dough rise (usually 25-30 minutes). Punch it down then let rise once more.
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.

Nutrition Facts : Calories 1620.2, Fat 32, SaturatedFat 16.9, Cholesterol 251.6, Sodium 1078.5, Carbohydrate 287.5, Fiber 11, Sugar 51, Protein 43.1

HOT BUTTERED POPCORN BREAD

Hot Buttered Popcorn Bread image

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!

Provided by Debber

Categories Yeast Breads

Time 3h20m

Yield 2 large loaves, 16 serving(s)

Number Of Ingredients 13

Ingredients

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
cornmeal
3 tablespoons salted butter, melted

Steps:

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!