Dill Pickle Bread

• Vegan

• Produce

  • 1 tbsp Dill weed, dried

• Condiments

  • 1 cup Dill pickle, juice
  • 1 Dill pickle, large

• Baking & Spices

  • 3 tsp Active dry yeast, instant
  • 3 cups Bread flour or unbleached all-purpose flour
  • 1/4 tsp Salt
  • 1 1/3 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on gatherforbread.com

Description

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
• ¼ teaspoon salt
• 1 large dill pickle
• 1 tablespoon dried dill weed

Directions

• Finely chop dill pickle. Blot pickle with paper towel. Set aside.
• Proof yeast: Sprinkle yeast and 1 teaspoon of sugar over ½ cup of pickle juice (or pickle/water combo). Let sit for about 10 minutes until frothy.
• Pour into mixing bowl. Using mixer fitted with flat paddle attachment combine yeast mixture with oil, 1 Tablespoon sugar, 2 cups flour, remaining pickle juice and salt. Slowly add remaining flour ¼ 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
• *Alternate method:
• Bread Machine: Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. Add pickle during the add in cycle. Check the dough. It should form a nice smooth ball. 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).
• When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
• After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top ⅓ of the way to the bottom. Then fold the bottom a ⅓ of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
• Place on a baking pan dusted with cornmeal or baking pan lined with a silicone mat. Cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F. Bake for 20 to 25 minutes or until nicely browned.