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1
Grease two 9x5 loaf pans (or use a pizza pan and make it a round loaf).
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2
Pop the popcorn--do NOT butter!
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3
Whirl the popped corn through the blender, enough to make 2 1/2 cups.(it is very fluffy); set aside.
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4
In mixing bowl, mix water & yeast; let stand 2-5 minutes to dissolve yeast.
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5
Mix in sugar, oil, butter and salt; blend well.
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6
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.
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7
Remove dough hook, spray dough ball with cooking spray, cover bowl with large plastic (clear) bag; let rise 60-90 minutes, doubled in volume.
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8
Turn out dough onto lightly floured counter, gently punch down; divide in half and form two loaves; place in greased pans.
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9
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.
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10
Preheat oven to 375; brush loaves with egg wash, dust with cornmeal (optional).
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11
Set in oven and turn heat down to 350; bake until golden brown for 35-45 minutes.
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12
Pull bread from oven, liberally brush with melted butter; cool in pans for 10 minutes; turn out onto rack.
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13
Slice and eat. Yum!
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14
LEFTOVERS: Slice and toast. Try it with garlic-honey. Oh my!
