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!"
Steps
Grease two 9x5 loaf pans.
Pop the popcorn--do not butter !.
Whirl the popped corn through the blender , enough to make 2 1 / 2 cups.
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 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.
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.
Set in oven and turn heat down to 350.
Bake until go.
Ingredients
popcorn, warm water, yeast, sugar, oil, butter, salt, flour, egg, cornmeal, salted butter