Hot Buttered Popcorn Bread - cooking recipe

Ingredients

1/3 cup popcorn, to pop (about 5 C. when popped)
1 1/4 cups warm water
3 3/4 teaspoons yeast
2 tablespoons sugar
1/4 cup oil
1 tablespoon butter (optional)
2 1/4 teaspoons salt
5 -6 cups flour
Finishing Touches
1 egg
1 pinch sugar
1 pinch salt
cornmeal
3 tablespoons salted butter, melted

Preparation

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!