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Popcorn Bread

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The unique taste of this wonderful bread usually evokes the memory of summer afternoons at the movies or the fairgrounds.

The unique taste of this wonderful bread usually evokes the memory of summer afternoons at the movies or the fairgrounds.

Makes a one-and-one-half-pound loaf.

1 1/4 cups (310 ml) warm water
2 Tbsp (30 ml) unpasteurized honey
2 Tbsp (30 ml) sunflower or hazelnut oil
2 2/3 cups (660 ml) whole wheat flour
3/4 cup (185 ml) popcorn flour
2 Tbsp (30 ml) gluten flour
1 tsp (5 ml) sea salt
1 1/2 Tbsp (7 ml) powdered milk
4 tsp (20 ml) active dry yeast

To make the popcorn flour, put popped popcorn (about four cups) in a blender or food processor and grind until fine. Add the ingredients in your breadmaker, following the manufacturer's instructions. If your breadmaker has a whole wheat dough cycle, use it for this recipe.

Source: alive #239, September 2002

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