Popcorn Bread

A “mystery” bread to serve at a party and see if the guests can guess the secret ingredient. Makes 3 big and beautiful loaves of a good-tasting, slightly sweet all-purpose bread. Be sure the water-and-milk mixture is not too warm before adding the yeast. –The Middlebury Inn, Middlebury, Vermont


1 cup boiling water
1 cup cold milk
1-1/2 tablespoons dry yeast
3/4 cup sugar
4 cups popped popcorn (no old maids)
1 teaspoon salt
3 eggs
1/3 cup butter, melted
7 cups all-purpose flour


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.

Cooking & Recipes


Makes 3 loaves

Preparation Method

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