Foods | Cooking
Hints & Tips
This Dill Pickle Bread recipe is a must try! Don't be
intimated by the dill pickles as the flavor is very delicate. This is one of my favorite bread to serve at dinner parties. Serve this bread with my
Dill Pickle Soup and site back and enjoy the compliments!
courtesy of Alice Bowers of Carson City, NV (see Alice's comment below)
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Quick Breads. Check out all of Linda's great
Bread Recipes for your bread making.
Dill Pickle Bread Recipe:
Yields: 1 large loaf
Cook time: 25 minutes
1 cup lukewarm dill pickle juice (110 degrees F.)*
1 large dill pickle, finely chopped
1 tablespoon extra-virgin
1 tablespoon dried
1 tablespoon granulated sugar
1/4 teaspoon salt
3 cups bread flour or unbleached all-purpose
3 teaspoons instant active dry
* NOTE: Can use 1/2 cup dill pickle juice and 1/2 cup warm water (110 degrees F.)
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start.
Depending on how big your pickle is and how much juice is in the pickle, you might need to add additional flour.
Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time).
The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom.
Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and
fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a baking pan dusted with cornmeal or covered with a Silicone Baking Mat; cover and place in a warm spot to rise for approximately 20 minutes.
Preheat oven to 400 degrees F.
Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again.
This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door,
the oven is too hot. Let it stand open to cool a bit.
Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the
completed rise, I do a cool rise. A cool rise is when the dough is place in the
refrigerator and left to rise slowly over night approximately 8 to 12 hours. I
usually do this after the first rise and the dough has been shaped into a loaf.
After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and
bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant
digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 1 1/2-pound loaf.
Comments from Readers:
Your pickle bread recipe was a hit in our household. It has been
requested that it go on the Super Bowl menu as appetizer-sized
grilled cheese sandwiches. Comments from the tasters were "Wow",
"Right On" and "Super". I sliced the bread fairly thin (like rye
bread) and used a lovely sharp cheddar that is aged 15 months. We
also made a second sandwich with American sliced cheese and it was
just as good. Must be the bread! - Alice Bowers, Carson City, NV
Linda Stradley - By
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