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Buttered Popcorn Bread

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 1/2 cups warm water
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
2 1/2 cups all-purpose or bread flour
2 teaspoons wheat germ
1 tablespoon butter flavoring
1 1/4 teaspoons salt
1 tablespoon vegetable oil
5 cups popcorn, crushed

1. Dissolve yeast in warm water; set aside.
2. In a bowl, combine ginger, sugar, flour, wheat germ, butter flavoring, salt, and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in crushed popcorn (reduces to about 2 1/2 cups). Allow to rise, covered, in a warm place for 2 hours.
3. Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
4. Bake at 350*F for 20 to 30 minutes, or until golden brown.

Makes 1 loaf.