Dill Pickle Bread
A unique and tangy homemade bread infused with the bold flavor of dill pickles. Perfect for sandwiches or snacking!
Equipment
- Stand Mixer
- 9x5 inch Baking Dish
- Wire Rack
Ingredients
- 1 cup lukewarm dill pickle juice about 110°F
- 1 large dill pickle finely chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp dried dill weed
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 3 cups bread flour or unbleached all-purpose flour
- 3 tsp instant active dry yeast
- cornmeal or non-stick spray for pan
Instructions
- Combine all ingredients in the bowl of a stand mixer. Mix with a dough hook until a soft, elastic dough forms, about 8-10 minutes.
- Cover and let the dough rest for 15 minutes.
- Turn dough onto a floured surface. Fold edges toward the center to create an envelope shape and pinch the seam closed.
- Prepare a 9x5 inch baking dish with cornmeal or cooking spray.
- Place dough into the dish, seam side down. Cover and let rise for 20 minutes.
- Bake at 400°F for 23-25 minutes until golden brown.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition per serving: Calories: 286kcal, Total Carbs: 53g, Net Carbs: 50g, Fats: 4g, Protein: 10g.
