Edward Lee’s Popcorn Bread

By lorik

Ingredients

• Serves 6 to 8
• 1/2 cup warm water
• 1/2 cup warm milk
• 3/4 tablespoon dry yeast
• 1/8 cup sugar
• 2 cups popped popcorn
• 2 teaspoons salt
• 2 eggs
• 1/3 cup melted butter
• 3 cups all-purpose flour
• 2 tablespoons artificial movie theater butter

Details

Adapted from food52.com

Preparation

Step 1

Combine water and milk in a small pot. Heat gently to 112°F. Transfer the liquid to a small bowl and stir in the yeast and sugar. Let the yeast activate for about 10 minutes.

Run popcorn through a blender or food processor until it is the consistency of cornmeal. Reserve about 4 tablespoons. Transfer the rest to a large bowl.
Add the yeast mixture to the ground popcorn and salt. Next, add the eggs and cooled melted butter. While stirring with a rubber spatula, fold in the flour a little at a time. Knead the dough by hand for 5 minutes. Transfer to a clean bowl that has been lightly greased. Cover with cling wrap and leave in a warm spot for 30 minutes.

Check the dough, punch it down and let it rise once more.
Put dough out onto a work surface. Separate into 2 equal pieces. Roll into shape and place in greased bread pans. Let rise again until doubled in size.
Brush the top with movie theater butter and sprinkle some of the reserved ground popcorn.

Bake at 350°F for 35-40 minutes or until loaves are golden brown. Slice into thin slices.