Popcorn Bread Recipes

HOT BUTTERED POPCORN BREAD

Steps:

• Grease two 9x5 loaf pans (or use a pizza pan and make it a round loaf).
• Pop the popcorn--do NOT butter!
• Whirl the popped corn through the blender, enough to make 2 1/2 cups.(it is very fluffy); set aside.
• In mixing bowl, mix water & yeast; let stand 2-5 minutes to dissolve yeast.
• Mix in sugar, oil, butter and salt; blend well.
• Add ground popcorn and 3 cups of the flour; mix well. Knead with dough hook on slowest speed--6-8 minutes, adding more flour to form a soft, bouncey dough.
• Remove dough hook, spray dough ball with cooking spray, cover bowl with large plastic (clear) bag; let rise 60-90 minutes, doubled in volume.
• Turn out dough onto lightly floured counter, gently punch down; divide in half and form two loaves; place in greased pans.
• Whisk eggie and sugar & salt in a small bowl; brush top of loaves with egg wash (set egg wash aside for later); cover loaves loosely with plastic wrap, rise for 45-60 minutes, doubled in size.
• Preheat oven to 375; brush loaves with egg wash, dust with cornmeal (optional).
• Set in oven and turn heat down to 350; bake until golden brown for 35-45 minutes.
• Pull bread from oven, liberally brush with melted butter; cool in pans for 10 minutes; turn out onto rack.
• Slice and eat. Yum!
• LEFTOVERS: Slice and toast. Try it with garlic-honey. Oh my!

POPCORN BREAD

Steps:

• Combine water and milk in a large bowl. Stir in yeast and sugar and let them "work" about 10 minutes.
• Run popcorn through a blender or food processor until it is the consistency of cornmeal. Add popcorn and salt to the mixture in the bowl.
• Then add eggs and cooled melted butter and gradually work in all 7 cups of flour. If you don't have a machine, knead the mixture well by hand.
• Let dough rise (usually 25-30 minutes). Punch it down then let rise once more.
• Put dough out onto a rolling board. Separate into 3 equal pieces. Roll into shape and place in greased bread pans. Let rise until doubled in size. Bake at 350 degrees F for 35-40 minutes or until loaves are golden brown. Remove from oven and butter the crusts.

CLASSIC CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

GARLIC BREAD POPCORN

Steps:

• Pop popcorn in a air popper according to manufacturer's instructions; transfer to a large bowl. Drizzle butter over popcorn; stir to evenly coat. Sprinkle Parmesan cheese, garlic salt, and rosemary over popcorn; toss to coat.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

CORN BREAD

Steps:

• Heat oven to 425 degrees. Use 1 tablespoon oil to grease 9-inch square or round pan.
• Combine dry ingredients in one bowl, and whisk wet ingredients in another. Combine, and stir together until batter is just moistened but not smooth. Spread into pan, and bake 15 to 20 minutes, until toothpick inserted in center comes out clean. Cool on rack.

CORNBREAD

Steps:

• Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
• Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
• When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

CORN BREAD

Steps:

• Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.