Hot Buttered Popcorn Bread Food

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.

THEATER-STYLE BUTTERED POPCORN

Steps:

• Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers. Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids. Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteeing).

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!

GHOST PEPPER POPCORN CORNBREAD

Steps:

• Preheat oven to 400°. Heat a 10-in. cast-iron or other ovenproof skillet over medium heat. Add popcorn and coconut oil; cook until oil begins to sizzle. Cover and shake for 3-4 minutes or until popcorn stops popping. Remove from heat. Place popcorn in a food processor; process until ground. Transfer 2 cups of ground popcorn to a large bowl (save remainder for another use). Stir in flour, sugar, baking powder, baking soda, salt and chile pepper. Add eggs, milk and 2 tablespoons butter; beat just until moistened. Stir in jalapenos. Add remaining 2 tablespoons butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 25-30 minutes. Cut into wedges; serve warm.