MG Hot Buttered Popcorn Bread

 



Popcorn “flour” comes from ground popped corn. This loaf smells like a movie theatre lobby (in a good way), toasts like brioche and is the bread I would choose for a tomato cheese or BLT. The final butter basting on the baked bread makes this irresistible while the little flecks of popcorn hulls add a slight nuttiness and bit of fiber.

 

5 cups popcorn, popped, and then ground in a food processor
1 1/4 cups warm water
3 ¾ teaspoons dry yeast
2 tablespoons sugar
1/4 cup oil
1 tablespoon real or artificial butter extract, optional
2 1/4 teaspoons salt
5 -6 cups bread flour, approximately

Finishing Touches
Egg wash
Cornmeal
2-4 tablespoons salted butter, melted

Line a large baking sheet with parchment paper. Set aside. Spray two medium loaf pans or one large one with nonstick cooking spray. Alternatively, you can bake this bread in one big round loaf, free form on the baking sheet.

For the popcorn, pop the corn. Pulverize it in batches in the food processor until you have about 2 ½ cups. It is very lightweight and will fly around!

In a mixing bowl, hand whisk the water and yeast and let stand a few minutes. Whisk in the sugar, oil, butter extract and salt and blend well. Add in the ground popcorn and then all but 2-3 cups of the bread flour and mix. Then attach the dough hook and knead to make a soft, bouncy dough, on lowest speed of mixer, 6-8 minutes.

Remove the dough hook, spray the bread with nonstick cooking spray and cover the bread, bowl, mixer and all with a large plastic bag. Let rise until almost doubled, about 60-90 minutes.

Turn out onto a lightly floured work surface and deflate the dough.

Form into two loaves for the prepared pans or on large round.

Brush with egg glaze, lightly cover in plastic wrap and let rise until almost doubled, 30-45 minutes.

 

Preheat the oven to 375 F. Brush the bread again with with egg wash and dust on some cornmeal.

Place the bread in the oven, reducing the temperature immediately to 350 F. and bake until golden brown, 35-45 minutes.

 

As soon as bread comes out of the oven, liberally brush with the melted butter.
Let stand 10 minutes and then remove from pan(s) to cool.

Makes two medium breads or one large one


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