Dill Pickle Bread

5 from 1 vote

Dill pickle bread is a delectable combination of briny pickles and fresh baked bread. It's delicious on its own with a smear of butter or as the best sandwich bread ever!

Prep Time1

Cook Time25

Total Time1 25

Course: Appetizer, Bread, Snack

Cuisine: American

Servings:

Calories: 286kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 cup dill pickle juice lukewarm (110 degrees F.)*
1 large dill pickle finely chopped
1 tablespoon olive oil extra-virgin
1 tablespoon dill weed dried
1 tablespoon granulated sugar
1/4 teaspoon salt
3 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast

US Customary - Metric

Instructions

Add all of the ingredients to the bowl of a stand mixer.
Using the dough hook attachment, mix the ingredients together until a uniform dough ball forms. Continue to mix until the dough ball is well mixed and has an elasticity to it.
If you're worried the dough's too dry, you can add a tablespoon of flour to it, but be careful not to add too much.
Continue mixing the dough for roughly 8-10 minutes, until it's fully aerated and has the desired stretch from the gluten being activated.
Cover the bowl with cling wrap, and let it rest for 15 minutes. This is the rise time.
Turn the dough out onto a lightly floured, flat surface.
Fold the dough in on itself, forming an envelope. Seal the seam as best you can.
Dust a 9x5" baking dish with cornmeal, or heavily spray with non stick cooking spray.
Transfer the dough seam side down, to the prepared dish.
Cover, and let the dough rise again, for roughly 20 minutes.
Bake the dil pickle bread at 400° for 23-25 minutes, or until a toothpick inserted in the cetner comes out clean and the top's nicely golden brown.
Remove the bread from the oven, and let it rest for 10 minutes. Run a bread knife around the edges to release the loaf.
Transfer the loaf to a wire cooling wrack to finish cooling completely.
Slice and serve.

Notes

This bread, thinly sliced, makes delicious grilled cheese sandwiches!

Don't overwork your dough! If you overwork the dough the gluten will seize up and the bread will be tough. You'd have to mix the dough for a much longer time than 8-10 minutes.
It's crucial that the pickle juice be around 110 degrees. If it is too cool, the yeast won't wake up whereas if it's too warm, you'll kill the yeast.
If you're concerned the dough seems too sticky or wet, add an extra tablespoon or so of flour. Don't add more than 1 tablespoon at a time.

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