Popcorn bread
Ingredients
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
Method
-
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.
