By now it should come as no surprise to you that I love pickles! I've told you before that my mom buys Mike and I a huge jar of pickles for Christmas each year. We both often slice up a pickle and enjoy it for a snack. And, when I talk about these pickles, I don't mean those little spears. Oh no, we go for the full pickle!
A couple weeks ago, Mike suggested that I make pickle bread. No I've made all kinds of breads, and a variety of pickle recipes, but I've never thought to combine the two. I did a little looking around online and it doesn't seem to be a very popular concept...yet!
The water in your traditional bread recipe is replaced with dill pickle juice. A small amount of dill weed is added to the dough. This dough baked up into a beautiful loaf of bread. When I cut into it, I couldn't believe how soft it was. One bite and I was hooked!
I used this bread as the base for a delicious sandwich (which I'll be sharing with you in the near future!) We also enjoyed the bread on its own. I was surprised when two and three days later, the bread was just as fresh tasting as the day I made it.
If you're a fan of pickles, you'll want to make this bread!
Makes 1 loaf
1-1/4 cups dill pickle juice, warmed to 110 degrees
2 teaspoons yeast
2 Tablespoons sugar
2 Tablespoons olive oil
1 teaspoon dill weed
3 cups flour
1. In the bowl of your stand mixer, combine the warm pickle juice, yeast, and sugar. Stir gently and allow it to sit for 5 minutes, until the yeast blooms.
2. Add the egg and olive oil and mix.
3. Mix in the dill weed and flour to form a dough.
4. Knead on medium speed for 5 minutes.
5. Cover the dough and let it rise until doubled, about 1 hour.
6. Remove the dough from the bowl and shape it into a loaf. Place in a greased 9x5" bread pan.
7. Allow the dough to rise again until doubled, about 1 hour.
8. Bake at 350 for 25-30 minutes, until golden brown.
Allow the bread to cool before removing from the pan and slicing.
Source: Group Recipes