Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Water |
| 2½ tablespoon | Butter |
| 1 tablespoon | Sugar |
| 1 teaspoon | Salt |
| 2 tablespoons | Vital gluten |
| 1 cup | Milled popped popcorn |
| 3 cups | Bread flour |
| 2 teaspoons | Yeast |
Pop popcorn. ½ 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!