HOT BUTTERED POPCORN BREAD
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
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!
Nutrition Facts : Calories 205, Fat 6.3, SaturatedFat 2, Cholesterol 17.4, Sodium 362, Carbohydrate 31.8, Fiber 1.3, Sugar 1.7, Protein 4.8
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