Pickle Bread for Bread Machine
Infuse your homemade bread with bold, tangy flavor using this irresistible Pickle Bread for the bread machine! This unique recipe combines the savory goodness of dill pickle juice with diced pickles, dried dill weed, and classic bread baking ingredients to create a soft, flavorful loaf with a subtle kick of briny zest. Perfectly crafted with ease in your bread machine, this bread uses olive oil to achieve a tender crumb and a hint of sweetness from granulated sugar to balance the tang. Ideal for sandwiches, toasting, or pairing with soups and stews, this pickle bread is a must-try for adventurous bakers and pickle lovers alike. With only 10 minutes of prep time, your kitchen will soon be filled with the aroma of freshly baked, delightfully dill-laced bread.
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Recipe Information
Ingredients
- 3 cups Bread flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 0.75 cup Dill pickle juice
- 0.5 cup Warm water
- 0.5 cup Diced pickles
- 2 teaspoons Dry active yeast
- 1 teaspoon Dried dill weed
- 2 tablespoons Olive oil
Instructions
Start by ensuring that all ingredients are at room temperature, especially the pickle juice and diced pickles.
In the bread machine pan, add the wet ingredients first: dill pickle juice, warm water, and olive oil.
Next, evenly sprinkle the bread flour across the top of the wet ingredients to create a barrier.
Add the granulated sugar, salt, and dried dill weed over the flour, ensuring that they are not touching the wet ingredients directly.
Make a small well in the center of the flour and pour in the dry active yeast.
Sprinkle the diced pickles around the edges of the bread pan, avoiding the yeast in the center.
Insert the pan into the bread machine and secure it properly.
Select the Basic/White Bread setting, set the crust color to your preference (light, medium, or dark), and choose the 1.5 LB loaf size if applicable.
Press 'Start' to begin the mixing, kneading, and baking process.
Once the bake cycle is complete, carefully remove the bread pan from the machine using oven mitts. Let the bread cool in the pan for 5–10 minutes.
Gently transfer the loaf onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5648 mg | 246% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 17.2 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
