Description
A unique bread made with dill pickles and pickle juice for a tangy flavor and delightful texture.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon fine sea salt
- 2 tablespoons sugar
- 1 cup pickle juice
- 1/2 cup whole milk (or dairy-free alternative)
- 1 egg (or flaxseed egg for vegan option)
- 1 cup chopped dill pickles
Instructions
- In a large bowl, combine the flour, yeast, salt, and sugar. Mix well.
- In another bowl, whisk together the pickle juice, milk, and egg until blended.
- Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.
- Fold in the chopped dill pickles.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise until doubled, about 1 hour.
- Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise for about 30 minutes.
- Preheat the oven to 350°F (175°C). Bake for 40-45 minutes or until golden brown.
- Cool on a wire rack for at least 15 minutes before slicing.
Notes
For additional flavor, try using whole wheat flour or a sugar alternative. Best enjoyed warm with butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
Keywords: dill pickle bread, baking, homemade bread