Description
This Dill Pickle Bread recipe combines the tangy flavor of dill pickles and pickle juice with a soft, fluffy homemade bread dough. Perfect as a unique sandwich bread or a savory snack, this loaf is easy to make with simple ingredients and features a delightful garlicky, dill-infused taste.
Ingredients
Scale
Liquid Ingredients
- 1 cup warm water
- 1/4 cup dill pickle juice
- 1/4 cup olive oil
Dry Ingredients
- 1 tablespoon sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Additional
- 1/2 cup chopped dill pickles
Instructions
- Activate the yeast: In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water and allow it to sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and garlic powder. Create a well in the center of the dry mixture for the wet ingredients.
- Combine wet and dry ingredients: Pour the yeast mixture, olive oil, and dill pickle juice into the well in the flour mixture. Stir everything together until a rough dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead it for about 6-8 minutes, until the dough becomes smooth and elastic in texture.
- First rise: Place the kneaded dough into a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm draft-free spot for about 1 hour, or until it has doubled in size.
- Prepare for baking: Preheat your oven to 375°F (190°C) and grease a loaf pan to prevent sticking.
- Incorporate pickles and shape loaf: After the dough has risen, gently punch it down to release air bubbles. Fold in the chopped dill pickles evenly throughout the dough. Shape the dough into a loaf and place it into the prepared loaf pan.
- Bake the bread: Bake in the preheated oven for 30-35 minutes until the bread is a golden brown color and sounds hollow when tapped on the bottom, indicating it is fully cooked.
- Cool and serve: Allow the bread to cool slightly before removing it from the pan, slicing, and serving to enjoy the flavorful dill pickle twist.
Notes
- You can add extra garlic powder or dried dill weed for a stronger flavor.
- Make sure water is warm, not hot, to avoid killing the yeast.
- Check bread doneness by tapping the bottom; it should sound hollow.
- The bread slices well when fully cooled, so allow time before slicing if possible.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
