3 cups bread flour or unbleached all-purpose flour
1/4 teaspoon salt
1 large dill pickle diced
1 tablespoon dried dill weed
Finely chop dill pickle. Blot pickle with a paper towel. Set aside.
Proof yeast: Sprinkle yeast and 1 teaspoon of sugar over 1/2 cup of pickle juice (or pickle/water combo). Let sit for about 10 minutes until frothy.
Pour into mixing bowl. Using a mixer fitted with flat paddle attachment, combine the yeast mixture with oil, 1 Tablespoon sugar, 2 cups flour, remaining pickle juice and salt. Slowly add remaining flour 1/4 cup at a time while mixing on low speed. Switch to dough hook knead on medium speed. Add in chopped dill pickle and dill weed. Continue kneading for 6-10 minutes or until dough is smooth and elastic. While kneading If you think the dough is too moist, add additional flour (a tablespoon at a time). If the dough is looking dry add warm water (a tablespoon at a time).
Transfer to a greased bowl and let rise until doubled, about 1 hour. Punch down dough.
Form loaf into a round shape and place in greased dutch oven covered with lid to rise.
Let rise again for about 30 minutes.
Meanwhile, preheat oven to 450 degrees.
While covered place in the oven and bake for 20 minutes.
Remove the lid at that time and return the pot to the oven for another 10-15 minutes. Internal temperature should be about 200 degrees.
I received some cool dill salt from a friend for christmas and used that for the salt in this recipe!
Verdict: A LOT of work for what you get. It’s weird. Weird flavor, but could be fun for a specific purpose or party.
I came up with one magnificent option – this would make an amazing bread bowl for a reuben dip. But who knows when we will have an opportunity to gather and with people that like reubens… so keep it in your pocket for the future state.