3 cups of cooked popcorn
1 cup low-fat milk
2 sachets of dried yeast (14g)
2 tsp caster sugar
2 and 1/2 cups of baker's flour
2 free-range eggs
1 free-range egg yolk
125g unsalted butter, melted
2 tsp (10g) fine salt
Put popcorn in a blender and pulse until a powder forms. Pass through a fine sieve to remove any large pieces. Warm the milk gently (it must not feel hot to touch) then mix in yeast and sugar. Set aside for 10 minutes.
Put flour and popcorn powder in the bowl of an electric mixer fitted with a dough hook.
Whisk eggs, yolk and 100g of the butter into the milk mixture.
On low speed, add the milk mix to the popcorn mixture and beat until a dough forms. Add salt, then beat for a further 10 minutes.
Transfer to an oiled bowl, cover with plastic wrap then set aside in a draught-free place for 1 hour, until doubled in size. Gently form into a bal then transfer into an oiled medium loaf pan, 24x 13 x 6.5cm. Cover again and set aside to allow to double in size.
Preheat oven to 190 degrees Celsius in a fan-forced oven, or 200 degrees in a conventional. Place pan in oven then mist with water, then bae for 40-45 minutes, until golden and crunchy. Brush top with remaining butter. Cool on wire rack.