Friday, August 12, 2011

Dill Pickle Bread, Because Weird is Fun!


I think it took me all of 5 seconds to decide if I would make this bread. Usually there's a whole lot of deliberation before I decide what baking project I will take on. I'll sit with several cookbooks, mark them with post-it notes, and anywhere from an hour to 3 hours later, I've made my choice. None of that happened with this pickle bread. I basically read the title, read the pickle ingredients it called for (just to make sure it sounded pickly enough for my satisfaction), and made my way to the kitchen. It was that simple.



This bread truly tastes like pickles. And sure, that is a little weird but it is surprisingly good. The texture is an absolute 10. Soft and chewy. And it has a sour flavor similar to sourdough.

I will say, using a cup of pickle juice pretty much means there's no juice left in your jar of pickles. And the recipe only calls for one chopped pickle. So I guess that means you have to eat the rest of the pickles right then, or host a pickle party that afternoon so they don't go to waste. Or I guess you can save the pickles for later. But since you've used up the pickle juice, what liquid do you put back in the pickle jar so the pickles will last? If you are a pickle expert, please advise in the comments below!


My brilliant mom made the suggestion that this bread would be perfect for a corned beef sandwich. Or how about pastrami! Makes sense since you eat dill pickles at the same deli where you get your corned beef or pastrami sandwich. Why not in the same bite? Jewish delis, are you listening?


Dill Pickle Bread
Adapted from a recipe on What's Cooking America

1 generous cup lukewarm dill pickle juice
3 teaspoons instant active dry yeast
1 tablespoon granulated sugar
1 tablespoon extra-virgin olive oil
1 tablespoon dried dill weed
1/4 teaspoon salt
1 large dill pickle, finely chopped
3 cups bread flour or unbleached all-purpose flour

In a standmixer or large bowl, stir together the warm pickle juice, yeast, and sugar. Add in the oil, dill, salt, chopped pickle, and 1 cup of the flour. Beat until incorporated. Gradually add the remaining two cups of flour, adding an additional tablespoon of flour at a time until the dough forms a soft, elastic ball and pulls away from the sides of the bowl.

Knead the dough on a floured work surface. Place in an oiled bowl and turn once to coat. Cover the bowl and leave in a warm place to rise until doubled in size, about an hour.

Turn the dough out onto the floured work surface and shape the dough into a loaf by rolling or stretching it into a rectangle, then folding it in thirds like a letter, turning it over, and tucking the ends underneath.

Spray a 9x5-inch loaf pan with nonstick cooking spray, then sprinkle the bottom and partway up the sides with cornmeal. Place the shaped dough into the loaf pan and cover. Allow to rise in a warm place about 40 minutes.

Preheat the oven to 400 degrees F. Using a very sharp knife, make three diagonal slashes in the top of the dough. Brush the top with water. Bake for 25-35 minutes. If the bread starts to get dark brown but isn't done baking yet, cover the top with foil and return to the oven. To check for doneness, remove the loaf from the pan and tap the bottom with your finger. It should make a hollow sound. If it doesn't, return the loaf to the pan and return the pan to the oven to bake for a few more minutes.

When done baking, remove from the oven and allow to cool out of the pan on a wire rack.


Step-by-Step in Pictures
Combine the sugar, yeast, and pickle juice...

Chop up a pickle or two!

Add in the oil, dill, salt, chopped pickle and 1 cup of the flour...

Add in the remaining 2 cups of flour...
Mix and add a tablespoon at a time of flour until the dough pulls away from the sides of the bowl...

Knead the dough, then place in a greased bowl, cover, and let rise for about an hour...

When the dough is ready, it will have doubled in size...

Shape the dough into a rectangle...

Fold the dough in thirds like a letter going into an envelope...

Tuck the ends under and pinch to seal...

Place in a greased loaf pan that has been dusted with cornmeal, cover and let rise about 40 minutes...
Once risen, slash the top of the loaf three times, then brush the surface with water...
Bake at 400 degrees F for 25 to 35 minutes...

Let cool out of the pan...

Slice and serve with butter or use for a corned beef or pastrami sandwich!

11 comments:

Mom said...

I hope you saved me some. I'll be there in a few days! Shall I bring the corned beef or pastrami? :-)

JanAlyssa said...

Ooh that looks interesting! Do you have a breadmaker? This looks like the kind of recipe that could be adapted for one - I'm lazy ;)

Tzviah said...

Such a fun and easy recipe! I would recommend making this bread when you are close to finishing a jar of pickles, rather than scrambling to use up a whole jar of pickles after depriving them of their juice ;)

Marni said...

Mom - Your idea is brilliant. I'm picking up some pastrami for you.

JanAlyssa - I don't have a breadmaker but I'm POSITIVE you can make it in one.

Tzviah - Good tip. I felt so bad to have a whole jar of pickles left with no liquid. :(

Carolyn Jung said...

Wow! Your Mom is a genius for that corned beef suggestion. I can just imagine a huge pile of thinly sliced corned beef in between two slices of that unique pickle bread. Hey, man, a NY deli has nothing on you. ;)

Tori @ The Shiksa in the Kitchen said...

Wow! How brave are you to make pickle bread?? It actually sounds pretty tasty! I love pickles, salt and dill, and sourdough is my favorite kind of bread. Awesome!

srhcb said...

I'm going to try this recipe today. But with all the pickle brine I question the need for added salt?

Marni said...

Carolyn - NY delis should take note!

Tori - At the time, I didn't feel very brave. I love pickles so this is a natural next step! haha

srhcb - I agree you could probably leave the additional salt out. I loved the way the bread came out when I used all of the listed ingredients, so I'd probably do the same thing again, but then again, I like a little extra salt. The brine definitely gives it a sour, salty taste so feel free to adjust the ingredients! Good luck today making it! Enjoy!

Julie said...

There is a recipe for this to be made in a bread machine (allrecipes.com). I was looking for a regular baking method for my sister, we both can't wait to try this!!!!!

Anonymous said...

I love this bread and have always aimed to find a good use for all that yummy pickle juice left over. Thank you!

Stef in Asheville said...

This looks awesome, and I can't wait to try it! You can easily make your own pickle brine to keep any leftover pickles from drying out or even to have extra for this recipe. Google "quick pickle brine" and you'll find more recipes than you'll ever need. (Btw, a quick pickle is one that always stays in the fridge, no canning experience or equipment needed!)

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