This is a special bread that is extra moist and has a savory pickle like taste. You can use any basic bread recipe, today I was using a our all time favorite pizza crust dough.
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
1.In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2.Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3.Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Add a 1/4 cup pickle, 1/4 cup onion and 2 Tbsp. dill weed Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball.
When the dough got to the kneading stage I added finely chopped onions and dill pickle, about a 1/4 cup of each. In the glass bowl are 2 tbs of dried dill weed (not seed).
After the kneading the bread has interesting look, speckled with dill, you can also see a couple pickle pieces sticking up.
The loaf I made is rather flat as I let it rise on a baking stone instead of in a bread pan or basket.