Sunday, February 20, 2011

Dill Pickle Bread

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.

The bread tastes great toasted with cream cheese,  other good topping choices include salami or ham.


kariwhite said...

My family LOVES dill pickles! We have a snow day here today and it's the perfect day for baking, too. :)

Thanks so much for sharing!

Stacy said...

Funny timing - I was reading the More With Less cookbook over the weekend and they have a page of dill bread recipes and I thought, "Hmmm...wonder how that would go over?" and seeing yours, I'm thinking I'll try it!