Description
This Dill Pickle Bread is a flavorful, soft loaf infused with the tangy zest of dill pickle juice and crunchy bits of chopped dill pickles. Perfect as a unique sandwich base or a tasty snack, this homemade bread combines the savory notes of garlic and dill with a hint of sweetness from a yeast-powered dough. Easy to prepare with everyday ingredients, it’s a delightful twist on traditional bread that pickle lovers will adore.
Ingredients
Scale
Dough Ingredients
- 1 cup warm water
- 1 tablespoon sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 3 cups all-purpose flour
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup dill pickle juice
Mix-in
- 1/2 cup chopped dill pickles
Instructions
- Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water and let it sit undisturbed for 5-10 minutes until it becomes frothy, indicating that the yeast is active and ready to use.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and garlic powder. Create a well in the center of the flour mixture to prepare for the wet ingredients.
- Combine Wet Ingredients and Form Dough: Pour the yeast mixture, olive oil, and dill pickle juice into the well in the flour. Stir everything together until a shaggy dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for about 6-8 minutes until it becomes smooth, elastic, and no longer sticky. This develops the gluten and ensures good bread texture.
- First Rise: Lightly oil a large bowl and place the dough inside. Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm, draft-free place 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. Once the dough has risen, punch it down gently to release air bubbles.
- Add Pickles and Shape Dough: Fold in the chopped dill pickles evenly throughout the dough. Shape the dough into a loaf that fits your prepared loaf pan and place it inside.
- Bake the Bread: Bake the loaf in the preheated oven for 30-35 minutes until the crust turns golden brown and the bottom of the loaf produces a hollow sound when tapped, indicating it is fully baked.
- Cool and Serve: Remove the bread from the oven and allow it to cool slightly on a wire rack before slicing. This resting time helps the bread set and improves texture and flavor.
Notes
- For best results, make sure the water is warm but not hot to avoid killing the yeast.
- You can substitute olive oil with any neutral oil like vegetable or canola oil.
- Feel free to add extra herbs such as dill or chives for enhanced flavor.
- The bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
- If you want a tangier flavor, increase the amount of dill pickle juice slightly but reduce added salt accordingly.
