1 1/2 c Water
2 1/2 tb Butter
1 tb Sugar
1 ts Salt
2 tb Vital gluten
1 c Milled popped popcorn
3 c Bread flour
2 ts Yeast
Pop popcorn. 1/2 cup popcorn yields 8 cups. Mill the popped popcorn. 8 cups
of popped popcorn will yield 4 cups of fluffy popcorn flour. Put
ingredients in breadpan in order given. Set for rapid bake. The resulting
loaf is high and light–the texture almost of “Wonder Bread” but much more
flavorful. I milled the popcorn in my electic Miracle Mill but the hand
mills should work fine,too. Popcorn must be compressed a bit as it’s
entering the mill and a wooden lemon reamer works well as a “stuffer”. Do
NOT attempt to mill unpopped popcorn in your electric mill. I can only
break those hard kernels with my Back to Basics hand mill. The extra
popcorn flour can be frozen in a ziploc and stored for future loaves. The
fragrance is wonderful!
Yields
10 Servings