Description
This Dill Pickle Bread recipe offers a flavorful twist on classic homemade bread by incorporating tangy dill pickle juice and chopped pickles into a soft, golden loaf. Perfect for sandwich lovers or anyone looking to add a zesty kick to their bread, this easy-to-make bread is ideal for snacking or serving alongside soups and salads.
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
Add-ins
- 1/2 cup chopped dill pickles
Instructions
- 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 frothy and bubbly, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and garlic powder to evenly distribute the seasonings.
- Combine Wet and Dry: Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, olive oil, and dill pickle juice. Stir with a wooden spoon or spatula until the mixture forms a rough dough.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 6-8 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Lightly oil a clean bowl and place the dough inside. Cover with a clean cloth or plastic wrap and let it rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a standard loaf pan to prevent sticking.
- Incorporate Pickles and Shape: Punch down the risen dough to release the air. Gently fold in the chopped dill pickles until evenly distributed. Shape the dough into a loaf and place it into the greased loaf pan.
- Bake: Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack. Let it cool slightly before slicing and serving to enhance the flavor and texture.
Notes
- Use warm water around 105°F to 110°F for activating the yeast; water that’s too hot can kill the yeast.
- If you prefer a stronger pickle flavor, increase pickle juice up to 1/3 cup but reduce water slightly to compensate.
- Ensure chopped pickles are well drained to prevent excess moisture in the dough.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze slices for up to a month.
- This bread pairs well with cream cheese or as a base for deli sandwiches.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
