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This bread recipe is a must try! Don't be intimated by
the dill pickles as the flavor is very delicate.
Serve this bread with my fantastic
Dill Pickle Soup.
This is one of my favorite bread to serve at dinner parties.
Check out Linda's Bread Making Hints:
Secrets to using the bread
machine, About
yeast in bread making,
Sourdough Starter,
Quick
Breads.
Check out all of Linda's great
Bread Recipes
for your bread making.
Dill Pickle Bread
Recipe Type:
Yeast Bread,
Pickles
Yields: 1 large loaf
Cook time: 25 minutes
Ingredients:
1 cup lukewarm dill pickle juice (110 degrees F.)*
1 large dill pickle, finely chopped
1 tablespoon extra-virgin
olive oil
1 tablespoon dried
dill weed
1 tablespoon granulated sugar
1/4 teaspoon salt
3 cups bread flour or unbleached all-purpose
flour
3 teaspoons instant active dry
yeast
* NOTE: Can use 1/2 cup dill pickle juice and 1/2 cup warm water (110 degrees F.)
Preparation:
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start.
NOTE: 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.
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Kneading Dough Hints & Tips:
Lightly dust your work surface with all-purpose flour or bread flour. Place a small mound or a measuring
cup of flour near the work surface as you will use this flour to
sprinkle over the dough as you knead to prevent sticking. Also lightly dust your hands with flour to keep the dough from
sticking to you.
Gather the dough into a rough ball and place on your floured
work surface.
When you knead, you will use only the heels of your hands. Push
down on dough with your hand heels.
Fold the dough in half. Turn the dough about 45 degrees and
knead with your hand heels again. Continue to knead, fold and
turn the dough for the required length of time or to the
consistency suggested. I usually knead the dough around 5
minutes. Well-kneaded dough should feel smooth and elastic.
Press your fingertip into the dough; it should spring back. |
Place on a baking pan dusted with cornmeal or covered with a silpad; 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. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.
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.
As this is a longer rise time, it improves the sourdough flavor in your finished
bread.
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.)
 This
is the type of thermometer that I 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
RT600C Thermometer
(show in the photo on the right). To learn more about this inexpensive excellent thermometer and to also purchase one (if you desire), just
click on the underlined: RT600C Thermometer.
Makes 1 1/2-pound loaf.
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