Can I use different types of pickles for this dill pickle bread recipe?

Absolutely! While dill pickles provide the classic flavor, bread and butter pickles create a sweeter version, and garlic pickles add an extra savory dimension. Just ensure you adjust other seasonings accordingly to maintain balance.

Why did my dill pickle bread not rise properly?

The high acidity in pickle juice can sometimes affect yeast activity. Make sure your yeast is fresh and activated properly before adding it to the acidic mixture. Using room temperature ingredients also helps promote better rising.

Can I make this dill pickle bread without a stand mixer?

Yes! While a stand mixer makes the process easier, this dill pickle bread recipe works perfectly with hand mixing and kneading. Just expect to knead a bit longer (about 12-15 minutes) to develop the same gluten structure.

How strong is the pickle flavor in the finished dill pickle bread?

The pickle flavor is distinct but not overwhelming. For a stronger flavor, add an additional 2 tablespoons of pickle juice and an extra ¼ cup of chopped pickles. For milder flavor, reduce the pickle juice to ½ cup and compensate with additional water.

Can I make this dill pickle bread recipe into dinner rolls instead of a loaf?

Definitely! Divide the dough into 12 equal portions after the first rise, shape into rolls, and place in a greased baking dish. The second rise will be shorter (about 25 minutes), and baking time will reduce to approximately 20-25 minutes.

Is this dill pickle bread suitable for people with dairy allergies?

You can easily make this dairy-free by substituting olive oil for the butter. The texture will be slightly different but still delicious, and the prominent pickle flavor means you won't miss the buttery notes.

Dill Pickle Bread Recipe – 7 Irresistible Steps to Perfection

Description

This tangy dill pickle bread combines the comforting texture of homemade bread with the surprising zip of dill pickles. Perfect for sandwiches, alongside soups, or simply toasted with butter, this uniquely flavored bread will become a family favorite. The recipe creates a beautiful golden loaf with visible flecks of dill and chunks of pickle throughout.

Ingredients

Scale

3 cups all-purpose flour
2¼ teaspoons (1 package) active dry yeast
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon baking soda
1 cup finely chopped dill pickles (about 3–4 medium pickles)
2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
2 tablespoons butter, melted
¾ cup pickle juice (from the jar)
½ cup warm water (110°F)
1 egg, room temperature
1 tablespoon coarse sea salt for topping (optional)

Instructions

Activate the yeast: In a small bowl, combine warm water (110°F), sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
Prepare the pickle components: Thoroughly drain and finely chop the dill pickles. Pat them dry with paper towels to remove excess moisture.
Mix wet ingredients: In a large mixing bowl, combine pickle juice, melted butter (cooled slightly), and egg. Whisk until smooth. Add the activated yeast mixture and stir gently.
Combine dry ingredients: In a separate bowl, whisk together flour, salt, baking soda, and dried dill (if using). If using fresh dill, save it for later.
Create the dough: Gradually add dry ingredients to wet mixture, stirring until a shaggy dough forms. Add chopped pickles and fresh dill (if using). Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
First rise: Place dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
Shape and second rise: Punch down dough gently and shape into a loaf. Place in a greased 9×5-inch loaf pan or form into a round loaf on a parchment-lined baking sheet. Cover again and let rise for 30-45 minutes until nearly doubled.
Bake: Preheat oven to 375°F. Brush the top of the loaf with water and sprinkle with coarse sea salt if desired. Bake for 30-35 minutes until golden brown and the bread sounds hollow when tapped on the bottom.
Cool: Transfer to a wire rack and cool completely before slicing.

Notes

For a stronger pickle flavor, add an additional 2 tablespoons of pickle juice and ¼ cup more chopped pickles.
For a milder flavor, reduce pickle juice to ½ cup and add ¼ cup more water.
Bread flour can be substituted for all-purpose flour for a chewier texture.
Store in an airtight container at room temperature for up to 3 days.
For longer storage, slice and freeze with parchment paper between slices for up to 2 months.
For a dairy-free version, substitute the butter with olive oil.
For a crispier crust, place a shallow pan of water on the bottom rack of the oven during baking.

Prep Time: 25 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 165 per slice
Sugar: 1.5g
Sodium: 390mg
Fat: 2.5g
Saturated Fat: 1.2g
Unsaturated Fat: 1.1g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1.5g
Protein: 4g
Cholesterol: 22mg

Keywords: dill pickle bread recipe, savory bread, homemade bread, pickle bread, tangy bread