Admittedly, this is a very divisive recipe. But, it is one of my family’s favorites. So, please humor me for a minute. If you like pickles and you like bread you will LOVE this recipe. Even if you aren’t particularly fond of pickles, but you like savory and salty and briny flavors, this bread might be for you. Kyle is not really a fan of the pickle per se; but, he adores this bread.
I know it might seem like a strange flavor combination, but it works. It really works.
And if you think about, it’s not even that weird. People put pickles and relishes on sandwiches all the time. So most of us have already have experienced the combination of dill and bread together. This recipe just takes that flavor combo to another level.
Of course, if you don’t like pickles you probably won’t like this bread. Personally, I don’t understand how people can dislike pickles, but don’t worry even if you aren’t a pickle person you and I can still be friends. In fact, it just means more pickle bread for me, so that’s good thing.
Like most of my bread recipes, I used my bread maker for the “hard part” of this bread. I add the water and pickle juice, which I have warmed up on the microwave for about 30 seconds to the pan of my bread machine. Then I add 1 tablespoon of the oil, flour, sugar, salt, pepper, garlic powder and dill, and select the dough setting on the machine. This takes 90 minutes of my machine and it goes through the kneading and rising cycles.
When the bread machine is finished, I then turn the dough out onto a lightly floured surface and sort of stretch and sort of roll it to a 12 X 18 rectangle. I transfer the rectangle to a baking sheet lined with parchment paper. I brush the bread with the remaining oil and place the pickle slices on top. Finally, I sprinkle with cheddar cheese, cover lightly with a towel and allow it to rise in a warm place for 30-45 minutes.
Meanwhile, I preheat the oven to 425 degrees. Once the dough has risen, I bake the bread on the middle rack for about 20 minutes, until the cheese is bubbly and the crust is golden brown. We love to enjoy this bread warm, so after letting it rest for about ten minutes I usually slice and serve.
Leftovers, if there are any, can be served at room temperature or heated up.
We love to enjoy this bread as part of a “snacky dinner” – my new official term for Friday night dinners. Ages ago, we used to have cheese plate for dinner a couple of times a month. Then Kelly and I tried to go dairy-free for awhile – our experiment failed as a whole but we did walk away eating a lot less cheese overall. We still eat cheese, like on this bread for instance, but don’t gravitate to eating cheese and crackers as a meal anymore. So, I’ve updated our dinner from cheese plate to “snacky dinner”. Last week we enjoyed gouda, cheddar and fresh mozzarella, crackers, veggies and everything-but-the-bagel dip, olives, artichokes and, of course, this delicious pickle bread.
And enjoy the bread!
- Bread maker, otional
- ¾ cup warm water
- ¼ cup dill pickle juice, warmed
- 2 tbsp olive oil
- 2 ¾ cup all purpose flour
- 2 tsp sugar
- ¾ tsp salt
- ¾ tsp fresh ground black pepper
- 1 tsp dried dill
- 2 ¼ tsp yeast
- 1 tbsp olive oil
- 1/2 cup sliced dill pickles
- ¾ cup sharp cheddar cheese, shredded
- Combine ingredients in bread maker pan in order suggesteds by manufacturer.
- Selet dough setting and tunr on.
- Preheat oven to 425 degrees.
- Turn dough out onto a lightly floured surface and stretch into a rectange. Fit onto a 12 X 18 pan covered with parchment paper, stretching to the edges.
- Brush with 1 tablespoon olive oil. Cover with dill pickle slices and sprinkle with cheese.
- Bake at 425 degrees for about 20 minutes, until edges are lghtly browned and cheese is bubbly.
- Allow to cool for ten minutes. Slice. Serve warm or room temperature.