What do you do when you still have pickles in your fridge from your bounty this summer and you are just done eating them?
![](https://i0.wp.com/lazybearfoods.com/wp-content/uploads/2021/01/C38BA19F-56FB-4441-9CEB-8C5EA9535D34_1_105_c.jpeg?resize=363%2C484)
You search the internet and find some weird stuff…
Like roast beef cream cheese wraps…
![](https://i0.wp.com/lazybearfoods.com/wp-content/uploads/2021/01/0E07AECB-8E61-46CA-AAAB-F5B1DD886ECB_1_105_c.jpeg?resize=214%2C285)
Hubby wasn’t a super fan of the results as “he doesn’t like roast beef” – sigh. so i ate alot… alot… like most…
But besides that i found a pickle bread recipe. Decided why not. And I got to try making it in my dutch oven! Woot!
Notes
Recipe courtesy of Gather for Bread
Ingredients
- 3 teaspoons instant active dry yeast
- 1 Tablespoon + 1 teaspoon sugar divided
- 1 cup lukewarm dill pickle juice 110 degrees F*
- 1 tablespoon extra-virgin olive oil
- 3 cups bread flour or unbleached all-purpose flour
- 1/4 teaspoon salt
- 1 large dill pickle diced
- 1 tablespoon dried dill weed
Instructions
- 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.
- Gently shake the loaf onto a cooling rack.
- Cool for about 30 minutes before cutting
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.