Dill Pickle Bread, I’ve used dill in breads and just love the flavor, but one day while preparing hamburgers, I wondered if I could use actual pickles. Here is my creation use dill pickle juice for half of the water for the deluxe version. Enjoy!
This is a fantastic bread for pickle lovers. The second time I made it, I added a bit more diced pickle and upped the pickle juice-to-water ratio to 3:1, then reduced the salt by ¼ tsp. This is the perfect bread for roast beef, tuna salad, chicken salad, and innumerable other sandwiches.
Prep 5 m | Cook 3 h | Ready In | 3 h 5 m
Ingredients
1 cup warm water (110 degrees F/45 degrees C)
1 dill pickle, chopped
1 tablespoon butter, softened
1 tablespoon dried minced onion
1 teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon salt
3 ⅛ cups bread flour
2 teaspoons active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Use the white bread, medium crust setting.
Nutrition Info:
Per Serving: 14 calories; 1 g fat; 1 g carbohydrates; 0.4 g protein; 3 mg cholesterol; 200 mg sodium.
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