Popcorn “flour” comes from ground popped corn. This smells like a movie theatre lobby (in a good way) and toasts like brioche and is the bread I would choose for a summer tomato sandwich. An air popper is perfect for this (I use a handy one from Nordicware which goes in the microwave) or use a quality butter or plain popcorn, already popped. The final butter basting on the baked bread makes this irresistible. Little flecks of popcorn hulls add fiber and a slight nuttiness. All in all, this amazing slicing bread is a real keeper.