Dill Pickle Bread
A soft, tangy white bread infused with dill pickles, pickle juice, and herbs—perfect for savory sandwiches or snacking.
Ingredients
- 1 cup pickle juice or ½ cup juice + ½ cup warm water
- 1 medium dill pickle finely chopped
- 1 tbsp softened butter or olive oil
- 1 tbsp dried minced onion
- 1 tsp dried parsley
- ½ tsp dried dill weed
- ¼ tsp salt optional, based on brine
- 3⅛ cups bread flour
- 2 tsp active dry yeast
- Optional 1 tsp sugar for better rise
- Optional ½ cup shredded cheddar or 1 clove minced garlic
Instructions
- Proof the yeast in warm pickle juice with sugar for 10 minutes (only for manual method).
- Mix in chopped pickles, butter/oil, onion, parsley, and dill.
- Add bread flour and mix until a sticky dough forms.
- Knead until smooth and elastic (10–12 minutes by hand).
- Let rise in a greased bowl, covered, for 1 hour.
- Punch down and shape into a loaf; place in a greased pan.
- Let rise again for 30–45 minutes.
- Bake at 375°F (190°C) for 35–40 minutes until golden.
- Cool completely before slicing.
Notes
- For a stronger flavor, use 100% pickle juice and double the dill weed.
- Make it vegan by swapping butter with olive oil.
- Avoid adding extra salt unless using low-sodium pickles.
- Add-ins like cheese, garlic, or jalapeños can enhance the flavor.
- This bread pairs well with pastrami, tuna salad, or creamy dips.