Popcorn Bread? Really? yes!

Don't you think this looks wonderful? Warm, buttery, nutty.

Now, if I were a betting person, I would bet good money most of you have never heard of putting ground popcorn into your homemade bread. This woman who came up with this is nuts! In a good way. Creativity oozes from every pore. Her book is one of my best friends and is called “A Passion for Baking” by Marcy Goldman. Its one of those books with lots of stained pages and post-its flagging recipes I want to try.

Here is her recipe for “Hot Buttered Popcorn bread”:

You need:

  • 5 cups popcorn (1/3 cup unpopped kernels)
  • 1 1/4 cup warm water
  • 3 3/4 tsp yeast
  • 2 Tbls. sugar
  • 1/4 cup vegetable oil
  • 1 Tbsp butter extract, optional
  • 2 1/4 tsp salt
  • 5-6 cups bread flour (?)

Finishing touches:

  • 1 egg
  • pinch of sugar and salt
  • cornmeal
  • 2-4 Tbsp salted butter, melted

This is supposed to make 2 loaves of bread. Now, I don’t know what I did wrong, but I only got 1 loaf out of it and only needed about 3 1/2 cups of flour. So I am going to give you the recipe like it is supposed to be and you be the judge. Maybe I did something wrong, but I don’t think the liquid/dry ingredients ratio is just right. So, start with less flour and only add as needed. I will try again some day and see if I get the same results.

1) Pop the popcorn. then Pulverize it in batches in a food processor or mini chopper until you have about 2 1/2 cups.

2)In a bowl or mixer mix the water and yeast together and let dissolve. Briskly whisk in sugar, oil, butter extract and salt. Blend well. Add the ground up popcorn and 3 cups of bread flour. If using a mixer, knead with dough hook on lowest speed of mixer 6-8 minutes adding dough as needed to make a soft, bouncy dough. If by hand,  mix in large mixing bowl, again, adding flour about 1/4 cup at a time until it is cohesive, but still tacky. Then put dough onto a floured bread board. Knead until it becomes a bouncy, soft, dough that springs back when poked.

3) Spray with oil, cover with Saran wrap and let rise about 1 hour until double.

4) Turn out onto the bread board again, gently deflating. If needed, divide dough into 2 loaves. Spray 2 loaf pans (or 1 depending).  Form the dough into loaves.  (I do this by patting out into a little rectangle, then rolling it up tautly and pinching the edges shut.) Place in the pans

5) Crack the egg into a bowl and add the pinch of salt and sugar, mixing slightly. Brush the loaves with the egg wash, cover and let raise again, 45-60 minutes.

Preheat the oven to 375. Brush the bread with  egg wash again. (you didn’t throw it away did you?) Put into the oven and bake 35-45 minutes until golden brown and 180 degrees inside.

As soon as the bread comes out of the oven, liberally brush with melted butter. Let cool in pans 10 minutes before turning out onto wire racks to cool completely.

Its a delicious novelty, nutty, buttery, soft goodness and sunshine. Enjoy and get back to me on if you got 1 loaf or 2.

Love L


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