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Dill Pickle Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 66 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

Dill Pickle Bread is a savory, flavorful loaf infused with tangy dill pickle juice and chunks of chopped dill pickles, offering a unique twist on classic homemade bread. Perfect for sandwiches or as a flavorful side, this bread combines the zest of garlic and the sharpness of pickles for an irresistible treat.

Ingredients

Wet Ingredients

  • 1 cup warm water
  • 1/4 cup dill pickle juice
  • 1/4 cup olive oil

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Additional Ingredients

  • 1/2 cup chopped dill pickles

Instructions

  1. Activate Yeast: In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes, until it becomes frothy, indicating the yeast is active and ready.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, salt, and garlic powder. Create a well in the center to prepare for the wet ingredients.
  3. Combine Dough: Pour the yeast mixture, olive oil, and dill pickle juice into the well of dry ingredients. Stir everything together until a dough forms, ensuring all flour is incorporated.
  4. Knead Dough: Transfer the dough to a floured surface and knead for about 6-8 minutes until the dough is smooth and elastic, which develops the gluten needed for structure.
  5. First Rise: Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  6. Prepare for Baking: Preheat the oven to 375°F (190°C) and grease a loaf pan to prevent sticking.
  7. Incorporate Pickles and Shape Loaf: After the dough has risen, punch it down gently to release air. Fold in the chopped dill pickles evenly. Shape the dough into a loaf and place it in the prepared pan.
  8. Bake the Bread: Bake the loaf for 30-35 minutes until the crust turns golden brown and the bread sounds hollow when tapped on the bottom, confirming it is fully baked.
  9. Cool and Serve: Allow the bread to cool slightly on a wire rack before slicing to preserve its texture and flavor.

Notes

  • Warm water for activating yeast should be between 105°F to 115°F for optimal yeast activity.
  • Ensure the dough is kneaded sufficiently to develop gluten for a good rise and texture.
  • Rising time may vary depending on room temperature; the dough should double in size.
  • Use fresh dill pickles for best flavor and texture.
  • For a crispier crust, place a pan of water in the oven to create steam while baking.

Find it online: https://slsrecipes.com/dill-pickle-bread-recipe/