Ultra Moist Dill Pickle Bread |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This bread can be made by hand, food processor, bread machine etc. Fine grain, super moist, wonderful flavor. I always get asked for the recipe. Wonderful for sandwiches,toasted, potlucks and picnics etc. I prefer Clausens brand of dill pickles ( refrigerated pickle section ) but any dill pickle juice may be used whether dill, half sour, garlic dill etc. Ingredients:
1 1/4 cups dill pickle juice, strained from the jar and warmed per yeast instructions |
2 tsp active dry yeast ( or bread machine yeast if using abm ) |
1 egg room temperature |
2 tbs oil ( i like olive ) |
2 tbs sugar |
1 tsp dill weed or more to taste |
3 cups all purpose flour(+) |
Directions:
1. If using a bread machine, follow manufacturers instructions for making the loaf or using the dough cycle.
2. If using a food processor follow machines instructions for making bread dough
3. If prefer kneading by hand which I did : dissolve yeast in all the warm pickle liquid till foamy.
4. Add the egg, oil, sugar and gradually enough flour to make a knead-able dough
5. Knead till soft and pliable, on lightly floured surface about 5 minutes or so
6. Let dough rest in an oiled bowl, covered till double in a warm place ( about 1 hour )
7. Lightly deflate dough and shape into a loaf and place in an oiled 9 x 5 loaf pan.
8. Let rise covered in a warm place until dough reaches the top of the pan or puffy about another hour
9. Bake in a preheated 350 oven about 25-30 minutes or golden
10. Remove from pan and let cool before slicing
11. Sprinkle loaf with some flour for that bakery look.
12. Note: no salt is need for this bread
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