Popped potato bread

No flour or yeast on hand? Then this recipe is for you! Did you know you can make flour from popcorn?? This combined with potato makes a delicious moist loaf, delicious for open sandwiches, Sunday breakfast with bacon and eggs or just warm with butter and your favourite spread. Cook extra potatoes when sorting dinner so you have some on hand to make this bread. Recipe makes 1 loaf. Tips: A small food processor seems to give a finer grind for the popped corn rather than a large one which tends to push the light corn around rather than grind it as finely. If you only have a big processor, fill the processor bowl to reduce the space the corn has to fly around. If you don’t have popped popcorn on hand, pop 225g of Pop n Good popping corn according to packet directions and then process in a food processor.  

1 ½ packs x Pop ‘n’ Good Light & Buttery Popcorn 150g
600g skin on, cooked, cooled whole potatoes - about 3 medium potatoes
1 tablespoon baking powder
2 eggs
1/2 cup milk
1 teaspoon DYC Apple Cider Vinegar
1 teaspoon salt

Make the popcorn flour by processing the popcorn in a small food processor until finely ground and floury. Makes about 3C popcorn flour.
Grate the potatoes into a bowl. Mix in the popcorn flour and baking powder.
Lightly beat the eggs.
Mix in the milk, vinegar and salt.
Pour into the popcorn flour mixture and mix until well combined.
Scrape the mixture into a baking paper bottom-lined 22 cm loaf tin. Bake at 180 degrees C for 1 hour or until the bread is golden and set.
Cover with a clean tea towel and cool in the tin for 10 minutes before turning onto a cooling rack.
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