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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 6 |
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From my Bread Maker's Bible, this looks like a really cool and unique (not to mention tasty) bread. I wouldn't recommend this for a bread machine in case of overflow. By crushed popcorn, I believe they mean corn that's already been popped, opposed to running kernels through a food processor. Book says 8 servings result. Ingredients:
2 1/4 teaspoons active dry yeast (1 packet) |
1 1/2 cups warm water |
1/4 teaspoon powdered ginger |
1/4 teaspoon sugar |
2 1/2 cups all-purpose flour |
2 teaspoons wheat germ |
1 tablespoon butter, melted |
1 1/4 teaspoons sea salt |
1 tablespoon olive oil |
5 cups popcorn, crushed |
Directions:
1. Get your favorite kind of totally plain popped corn- microwave or stove-top- and run 5 cups worth through a food processor to get it to a crushed consistency.
2. Dissolve the yeast in warm water and set side.
3. In a bowl, combine the ginger, sugar, flour, wheat germ, melted butter, salt, and oil.
4. Add the yeast mixture and knead until smooth and shiny, about 10 minutes.
5. Knead in the crushed popcorn. Cover with a dishcloth and rise in a warm place for 2 hours.
6. Put the dough into a greased loaf pan, or roll it out onto parchment paper in a loaf shape, and bake at 350F for 20-30 minutes or until golden brown.
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