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.
Thanks for being here friends!
Til we meet and eat again,
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Dill Pickle Bread
- 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
- 1/4 teaspoon salt
- 1 large dill pickle diced
- 1 tablespoon dried dill weed
* NOTE: If you prefer a less enhanced pickle taste you can use 1/2 cup dill pickle juice and 1/2 cup warm water (110 degrees F.)
- Finely chop dill pickle. Blot pickle with a paper towel. Set aside.
- Proof yeast: Sprinkle yeast and 1 teaspoon of sugar over 1/2 cup of pickle juice (or pickle/water combo). Let sit for about 10 minutes until frothy.
- Pour into mixing bowl. Using a mixer fitted with flat paddle attachment, combine the yeast mixture with oil, 1 Tablespoon sugar, 2 cups flour, remaining pickle juice and salt. Slowly add remaining flour 1/4 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 1/3 of the way to the bottom. Then fold the bottom a 1/3 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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Gayle @ Pumpkin 'N Spice says
What a creative bread, Melanie! I absolutely love this flavor! Sounds like it would make a terrific bread for sandwiches. Pinned!
I know. We have such geniuses in this world. Unfortunately I’m not one of them. 🙂
THanks for the pin!
Ashley | The Recipe Rebel says
I’m totally blown away. I LOVE pickles! And bread! And your photos are amazing, Melanie. Must pin!
Thanks for the compliment Ashley!
shashi @ runninsrilankan says
You might not have come up with this recipe Melanie – but you are a genius for sharing it with us – I – for one – had never heard of pickle bread till today!
I know! Incredible, right? 🙂
Ashley | Spoonful of Flavor says
Wow, this is a great idea! Who would have ever thought of dill pickle bread? I’m glad you came across this recipe and decided to share it with us. I definitely ned to try this!
Hope you get a chance to try it Ashley. It’s definitely different yet delish!
You’ve got me incensed and now I’m thinking I must have this bread in my life! That and your gorgeous photos convinced me. 🙂 Gorgeous loaf, Melanie!
Thanks Sarah! Have a great day.
Allie | Baking a Moment says
How fun and different! Love this, Melanie 😉
Sometimes I love fun and different rolled into one. 🙂
Kathy @ Olives & Garlic says
I am drooling on this side of the screen 🙂 It looks spectacular. I am such a sucker for bread
Thanks Kathy! We can share a whole loaf of bread sometime. 🙂
Ashley @ My Midwest Table says
Pickle bread?! What?! I LOVE it, Melanie!
Wow, what a great idea! I have never heard of dill pickle bread but I absolutely love that you shared it with us 🙂 It looks amazing and wait until my husband hears about this – he would be so over the moon since he loves dill pickles – pinning!
Hope the hubby loves it! Thanks for pinning!
So creative! I love the idea of the dill pickles in this bread. Pinning this one!
Thanks for pinning Danielle!
Natalie @ Tastes Lovely says
I am obsessed with pickles! I honestly go thru about a jar of pickles a week. I can’t wait to try this pickle bread! It combines my 2 great loves, bread and pickles. Beautiful pictures Melanie!
We love them here too! Thanks girl. 🙂
This is kind of crazy, but also sounds amazing. I LOVE pickles. In a major way. And pickles in carb form just sound extra awesome.
Kelly @ Trial and Eater says
I have never heard of pickle bread! So interesting! Thanks for sharing 🙂
I love the sound of this and would have never thought of it myself!
Thanks for stopping by Lorie! I don’t think I ever would have either. It’s stellar. 🙂
What an interesting thought, dill pickle bread! I love it! Dill pickles are my favorite!
This bread is GORGEOUS!! And so creative! Beautiful pictures! Hope you have a great weekend!
Beautiful pictures and such a creative bread!
Isadora @ she likes food says
This dill pickle bread is genius! I love pickles and always make sure to have a jar or two on hand in the fridge to snack on. I’ve never thought to bake them into a bread though! How amazing, I can’t wait to try!
Thanks Isadora! I never would have thought on my own either. Makes for a very delicious bread! Glad you stopped by!
This bread has me intrigued! I love creative recipes like this! 🙂
I’m in the process of making it now… Waiting for it to rise. I almost forgot the dill weed because it’s not mentioned in the direction on where to add it. Just a heads up in case you want to edit it. Can’t wait to try it! Thanks for the recipe!
Thanks for the heads up Chantel! Hope you enjoy it!
I absolutely love pickles! This is such an awesome idea, definetely going to be making this sometime!
You should try pickle soup some time, I could live on that stuff! 🙂
Thanks so much for the recipe! 😀
You’re welcome Phoebe! Let me know if you try the bread.
I’m a huge pickle fan. I’ve never heard of pickle soup. Sounds so intriguing!
Have you seen my favorite Reuben sandwich? (Hint. It may involve pickles. 🙂 ) Have a lovely day!
Melanie what kind of vinegar do you use, also on the Jewish Pickles?
Hi Jeri! I use distilled white vinegar. Enjoy!
It’s in my oven right now. Cannot wait to try it. I love black olive bread, along the same line I think. One thing I did different is I heated the Dutch oven when preheating the oven, like I do with other recipes. Hope it works out. Looking forward to a grilled cheese with it 🙂
Tom B says
I’ve made this bread in a bread machine twice and it’s a favourite of mine. Great toasted, or in sandwiches such as egg salad. The bread rises high and is light. Definitely a keeper in my books. Thanks for posting the recipe.
THanks for the feedback Tom. So glad you’ve enjoyed it. I can’t wait to make it again this summer. 🙂