Dill Pickle Bread – Delicious yeast bread with the full flavor of dill pickle. This bread makes the perfect addition to any summer meal or picnic. Wonderful served alongside hot dogs or hamburgers.
Many of you tuned in for my recent Facebook live where we made dill refrigerator pickles. So many of you are huge fans! Thanks for all your sweet comments and love. We appreciate all of our readers. Thank you. Thank you!
For the pickle lovers! I heard you calling awhile ago. Not really calling. But more like a deep moan within. You begged for more uses for those wonderful pickles. I answered the call.
You are welcome. Here you go. I’ve made you a Dill Pickle bread.
I’m not the genius however. I simply came across this recipe this summer and decided my summer would in fact not be complete until I had made pickle bread.
So I can cross pickle bread off my list and I hand the baton to you. Don’t let the summer pass you by my friend. Make some pickle bread. And quick. Summer is quickly fading much to my dismay.
Oh don’t worry. I’m just teasing. You can make this any time of year. In fact come January when I’m really missing my garden and green grass I think I’ll just pull out some pickles, bake up a loaf and reminisce of summer 2014.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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- 3 teaspoons instant active dry yeast
- 1 Tablespoon + 1 teaspoon sugar (divided)
- 1 cup lukewarm dill pickle juice (110 degrees F)*
- 1 tablespoon extra-virgin olive oil
- 3 cups bread flour or unbleached all-purpose flour
- ¼ teaspoon salt
- 1 large dill pickle
- 1 tablespoon dried dill weed
- Finely chop dill pickle. Blot pickle with paper towel. Set aside.
- Proof yeast: Sprinkle yeast and 1 teaspoon of sugar over ½ cup of pickle juice (or pickle/water combo). Let sit for about 10 minutes until frothy.
- Pour into mixing bowl. Using mixer fitted with flat paddle attachment combine yeast mixture with oil, 1 Tablespoon sugar, 2 cups flour, remaining pickle juice and salt. Slowly add remaining flour ¼ cup at a time while mixing on low speed. Switch to dough hook knead on medium speed. Add in chopped dill pickle and dill weed. Continue kneading for 6-10 minutes or until dough is smooth and elastic. While kneading If you think the dough is too moist, add additional flour (a tablespoon at a time). If the dough is looking dry add warm water (a tablespoon at a time).
- Transfer to a greased bowl and let rise until doubled, about 1 hour. Punch down dough. Form loaf into a round shape and place in greased dutch oven covered with lid to rise. Let rise again for about 30 minutes. Meanwhile preheat oven to 450 degrees.
- While covered place in the oven and bake for 20 minutes. Remove the lid at that time and return the pot to the oven for another 10-15 minutes. Internal temperature should be about 200 degrees. Gently shake the loaf onto a cooling rack. Cool for about 30 minutes before cutting
- *Alternate method:
- Bread Machine: Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. Add pickle during the 'add in' cycle. Check the dough. It should form a nice smooth ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). If the dough is looking dry add warm water (a tablespoon at a time).
- When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
- After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top ⅓ of the way to the bottom. Then fold the bottom a ⅓ of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
- Place on a baking pan dusted with cornmeal or baking pan lined with a silicone mat. Cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F. Bake for 20 to 25 minutes or until nicely browned.
Recipe from: What’s Cooking America
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