Citrus Bread (using homemade popcorn flour)
Makes: one (1 Pound) loaf
Source: The Bread Machine Gourmet by Shea MacKenzie

Adding popcorn flour* to this bread lightens the whole wheat. The result is a sweet, mellow bread with a distinctive texture.

l large navel orange
2 1/2 cups whole wheat flour
1/2 cup popcorn flour*
1 1/2 tablespoons grated orange zest
1 1/2 tablespoons grated lemon zest
1 teaspoon sea salt
1/2 cup water
3 tablespoons canola, safflower, or sunflower oil
2 tablespoons honey
1 package active dry yeast (2 1/4 tsp)

Peel the orange and remove all the white pith and seeds from the flesh. In a blender or food processor, puree the pulp and juice until almost smooth. Measure 1/2 cup of the pulp and juice and set aside. Discard the remaining pulp.

Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the dry ingredients and transfer to the pan. Add the pulp and juice, water, oil, honey, and yeast. Place the bread pan inside the machine and close the lid.

Program the breadmaker for the whole wheat mode. The unit will begin its operation.

At the end of the baking cycle, remove the bread promptly from the machine, taking care as the oven surfaces will be very hot. Invert the bread pan onto a wire rack and shake several times to dislodge and bread. Allow to cool completely on the rack before slicing or wrapping for storage.

*A powder-soft flour ground from popped kernels of corn, popcorn flour is something you must make yourself. Pop unflavored, unsalted popcorn, then grind the cooled popped kernels in a blender or food processor until fine. This flour can be stored the same way you store all your flours. Approximately 3 1/2 ounces of unpopped corn yield 4 cups of unpacked flour.