I’ve been feeling that ‘homey’ instinct for a while now since the weather has begun to chill and the days are ever so short. When I get that feeling I turn the oven on a lot more doing braises, roasting, and baking. I recently was introduced to a new delicious blog via a follower on Twitter and at first glance I knew I had to try to make my own Dill Pickle Bread from Food Retro. I knew immediately that it would be something my pickle crazed family would devour, unlike the pickle soup I made them a couple of years ago. The drool worthy photos of Dill Pickle bread and cheese toasties on Anne’s blog even had me salivating and I’m not as nuts about pickles as the kids are.
Now, as you may imagine, getting yeast to proof in a brine which includes vinegar is a bit of a problem. I’m not really sure what kind of wizardry Anne was up to but her bread rose beautifully while mine did not. Still, the bread was tasty enough to be worthy of another try.
The recipe starts out a simple brine made of vinegar, sugar, water, mustard seeds, dill seeds, garlic, and salt. I mis-read the recipe and just added dill weed. It was just as well as I don’t think I have any dill seed.
After the brine has cooled to 110F, yeast and sugar are added and allowed to proof until you see some action. In the meantime I finely diced some of my precious lacto fermented pickles.
After about 10-15 minutes you should be able to continue on with the addition of the minced pickle, dill weed, olive oil, and two cups of flour. Make sure to add the flour gradually until the mixture comes together to form a ball. Turn the dough out onto a floured surface and knead until the dough is nice and stretchy. Remember, it’s important to work that gluten! Let the dough rise in a bowl in a warm spot until it has doubled in size (1-1 1/2 hours) then punch and knead it a bit. Reform the ball into a loaf shape and lay in a greased loaf pan. Let the loaf rise for another 30-45 minutes then bake for 30 minutes in a pre-heated 350F oven.
I’m jealous that Anne had her bread around long enough to get that great dill pickle bread and cheese toastie shot…mine didn’t hang around long enough to be used creatively!
Dill Pickle Bread (via Food Retro)
- 1/2 cup brine (see brine recipe below)
- 1/2 cup water
- 4 teaspoons active dry yeast
- 3 cups bread (strong) flour
- 1 tablespoon sugar
- 2 teaspoons dried dill weed
- 1 tablespoon extra virgin olive oil
- 1/2 cup naturally fermented pickle, minced
- 1 tablespoon sugar
- 1/4 teaspoon mustard seed
- 1/2 cup white vinegar
- 1/2 cup water
- 1 1/2 teaspoon coarse salt
- 1 1/2 teaspoon minced garlic
- 1 teaspoon dill seed
- Combine the brine ingredients and bring to a boil. Remove from heat, stir up the brine, and pour off 1/2 cup. Add enough water to bring to a full cup of liquid, and allow to cool to 110F.
- Combine the warm brine with sugar and the yeast. Allow 10-15 minutes to proof.
- Add the minced pickle, dill weed, olive oil, and two cups of flour. Stir until flour and other ingredients are well incorporated. Gradually add remaining flour until dough begins to form a ball.
- Knead the dough on a lightly floured surface for 6-8 minutes until it becomes stretchy and makes a ‘pane’ when stretched between your fingers. You may have to dust it with more flour as you work it as the pickles can make the dough wet.
- Grease a bowl, drop the flour ball in and turn it so it is covered in a thin layer of oil. Cover and let rise in a warm spot until doubled. Approximately 1 to 1.5 hours.
- Punch the dough down and form to fit into a 9×5 loaf pan. Cover and let rise another 45 minutes or until bread rises an inch above the pan level.
- Bake at 350 F for 30 minutes.
- Remove from oven, let cool for 10 minutes then turn out of pan for the remainder of the cooling.