Dill Pickle Bread is a unique and scrumptious twist on traditional homemade bread that seamlessly melds the tangy zest of dill pickles with the comforting texture of freshly baked bread. Although its origins aren't steeped in history like some classic culinary creations, this playful recipe is a contemporary invention designed to delight the taste buds of pickle enthusiasts and adventurous bakers alike. Those looking for a savory bake, bursting with flavor, and perfect for adding a punch to their sandwich game will appreciate the compelling character of this bread.
The robust flavors of Dill Pickle Bread make it a versatile companion to many dishes. Try serving it alongside a creamy tomato soup to complement its tangy profile, or toast it to add a delectable crunch, ideal for piling on your favorite sandwich fillings like sharp cheddar cheese, fresh lettuce, and thinly sliced deli meats. It also pairs well with a simple green salad for a light lunch or as an accompaniment to charcuterie for a casual gathering.
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Dill Pickle Bread
Servings: Yields 1 loaf (approximately 8-10 slices)
Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (110°F/45°C)
- 1 cup dill pickle juice, room temperature
- 1 tablespoon granulated sugar
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon dried onion flakes
- 2 1/2 cups all-purpose flour, plus additional for kneading
- 1 cup whole wheat flour
- 1 1/2 teaspoons salt
- 1/2 cup chopped dill pickles
- 2 tablespoons extra virgin olive oil
- 1/4 cup warm water (110°F/45°C)
- 1 cup dill pickle juice, room temperature
- 1 tablespoon granulated sugar
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon dried onion flakes
- 2 1/2 cups all-purpose flour, plus additional for kneading
- 1 cup whole wheat flour
- 1 1/2 teaspoons salt
- 1/2 cup chopped dill pickles
- 2 tablespoons extra virgin olive oil
Directions:
1. In a large mixing bowl, dissolve the yeast in the warm water with the sugar and let it stand for 10 minutes or until frothy.
2. Stir the dill pickle juice, chopped fresh dill, and dried onion flakes into the yeast mixture.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough begins to form. Mix in the chopped dill pickles.
5. Transfer the dough to a floured surface and knead for about 8-10 minutes, adding more flour if necessary, until the dough is smooth and elastic.
6. Place the dough in a greased bowl, turning it to coat all sides with oil. Cover it with a clean towel and let it rise in a warm place until doubled in size, about 1 hour.
7. Punch down the dough, shape it into a loaf, and place it in a greased 9x5 inch loaf pan. Cover and let it rise again until nearly doubled, about 30 minutes.
8. Preheat the oven to 375°F (190°C).
9. Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Variations & Tips:
This bread recipe is flexible; you can adjust the level of pickle intensity. For a subtler flavor, reduce the amount of chopped pickles. Conversely, for a bolder taste, add extra pickles or a teaspoon of pickle brine. If you like a crunch in your bread, incorporate a handful of toasted, chopped walnuts.
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You may also experiment with different herbs such as tarragon or chives instead of dill to suit your palate. Just remember that bread baking is often as much an art as it is a science, so don’t hesitate to adjust seasonings and ingredients to your liking. Happy baking!