Delicious Dill Pickle Bread Recipe for a Flavorful Twist

Welcome, bread lovers! I am thrilled to introduce you to my latest tantalizing creation – Dill Pickle Bread (ABM) Recipe. If you are a fan of the distinctive tangy taste of dill pickles, then this recipe is a must-try.

In my quest to constantly innovate and experiment with flavors, I have found that the combination of pickles and bread is an absolute match made in culinary heaven. Imagine biting into a slice of warm, freshly baked bread that has been infused with savory dill pickle and a hint of dried dill weed. The resulting aroma and taste are simply divine!

Whether it’s for breakfast or a midday snack, Dill Pickle Bread will entice your senses and leave you craving for more. Fear not if you’re not a seasoned baker – this recipe can be easily prepared with the help of a bread machine.

I hope that by sharing my passion for pickle-flavored recipes, you too will be inspired to try something new and exciting. So, without further ado, let’s get baking!

Why You’ll Love This Recipe

Dill Pickle Bread (ABM)
Dill Pickle Bread (ABM)

If you’re a fan of dill pickles and bread, this recipe is the ultimate treat for your taste buds. With its tantalizing aroma and mouth-watering flavor, Dill Pickle Bread is a must-try recipe that I’m sure you’ll love. Here’s why:

Firstly, this bread combines the goodness of freshly baked bread with the tanginess of dill pickles to create a unique and delectable flavor that is hard to resist. You won’t find anything like it in your everyday supermarket.

Secondly, making this bread is easy – all you need is a bread machine and some simple ingredients such as bread flour, dry yeast, pickle juice, and dried dill weed. Just mix everything together in the machine, sit back and let the machine do its work. In no time at all, you’ll have a loaf of warm and freshly made Dill Pickle Bread ready to enjoy.

Thirdly, this delicious bread pairs well with a variety of dishes including soup, salad or as an accompaniment to sandwiches. Its delightful flavor complements many dishes making it a versatile addition to your dinner table.

Lastly, if you’re looking for dietary alternatives – this recipe offers many variations. You can experiment with different flours such as rye or whole wheat flour for added nutrition or throw in some cheese with your dough for that extra burst of flavor. The possibilities are endless which makes this recipe perfect for experimenting users.

In conclusion, Dill Pickle Bread is simply irresistible to those who love the taste of pickles in their baked goods. Give it a try; it may surprise you how much you’ll love it!

Ingredient List

 Bite into tanginess with every slice of this dill pickle bread!
Bite into tanginess with every slice of this dill pickle bread!

Let’s gather the ingredients!

Before we start cooking, here are the ingredients you will need to make this delicious and savory Dill Pickle Bread:

  • 1 cup warm pickle juice (110 degrees F/45 degrees C)
  • 1/4 cup granulated sugar, divided
  • 2 teaspoons instant active dry yeast
  • 4 cups bread flour
  • 1 teaspoon dried dill weed
  • 1 1/4 teaspoons salt
  • 1 tablespoon olive oil
  • 1 large dill pickle, grated or finely chopped
  • 2 tablespoons sour cream (room temperature)
  • 1/3 cup vegetable oil
  • Optional: 1 tablespoon dried minced onion, 2 teaspoons instant active dry yeast, fresh dill

Note that bread flour is recommended for this recipe because it has a higher protein content than all-purpose flour, resulting in a better rise and texture of the bread. However, you can use unbleached all-purpose flour if you don’t have bread flour on hand.

Also, make sure that your pickle juice is strained from the jar and warmed to the appropriate temperature. You can warm it up in a microwave for about one minute or heat it on the stove for a few minutes.

Now let’s move on to the how-to section and start baking!

The Recipe How-To

 No need to go to the deli when you can bake your own pickle-flavored bread
No need to go to the deli when you can bake your own pickle-flavored bread

Let’s get started with this delicious and unusual dill pickle bread recipe that will make your taste buds dance!

Preparing the Dough

First, gather all of the ingredients you’ll need for the dough: bread flour, unbleached all-purpose flour, salt, granulated sugar, dried dill weed, olive oil, dill pickle, pickle juice, and active dry yeast.

In a large bowl or in your bread machine, combine 1 cup warm water (110 degrees F), 1 tablespoon granulated sugar and 2 teaspoon active dry yeast. Let it sit for 5-10 minutes until the mixture is frothy.

Next, add 4 cups of flour (3 cups bread flour and 1 cup unbleached all-purpose flour), 1/2 teaspoon salt, 2 teaspoons dried dill weed, and 1/2 cup of warm pickle juice. Add 1 tablespoon of olive oil to the mix.

Turn on your bread machine and let it knead the dough for about 10 minutes. If you are making it by hand, knead for about 15 minutes.

Adding Pickle Chunks

Once the dough is ready, add chopped up pieces of dill pickles to the dough. Knead again to incorporate them into the dough.

Letting It Rise

Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap and set it aside to rise for about an hour in a warm place. It should double in size.

Shaping Your Bread Loaf

When the dough has risen properly, punch it down to remove any excess air pockets that may have formed. Shape your loaf by forming it into a ball shape and then stretching one side under itself. Do this a few times until you have formed a tight loaf shape. Place in a greased bread pan.

At this point, you have a variety of options: you can let it rise again before baking or pop it straight into the oven.


Preheat your oven to 350°F (180°C). Place the bread pan in the middle rack of your oven and bake for approximately 45 minutes, or until golden brown.

Remove the bread from the oven and let it cool for at least 20 minutes before slicing. Store any leftovers in an airtight container at room temperature for up to four days.


This delicious loaf is perfect for sandwiches or toast in the morning. You can also try using it as a base for other dishes such as a grilled cheese sandwich with extra pickles or even toasted with some butter or cheese spread over the top. The possibilities are endless!

Substitutions and Variations

 Turn ordinary flour into a mouthwatering bread infused with the flavor of dill pickles
Turn ordinary flour into a mouthwatering bread infused with the flavor of dill pickles

Here are some substitutions and variations you can try to make this dill pickle bread recipe your own:

– Flour: You can use all bread flour or all-purpose flour instead of a combination of the two. Whole wheat flour or rye flour can also be substituted for up to half of the total amount.

– Pickles: If you don’t have dill pickles on hand, try using sweet pickles, spicy pickles or even pickled jalapeños for a different flavor profile.

– Pickle Juice: You can use the juice from any type of pickles, not just dill. If you don’t have any pickle juice, try substituting with white vinegar or lemon juice.

– Dried Dill: If you don’t have dried dill weed, you can use fresh dill instead. Chop 1 tablespoon of fresh dill and mix it into the dough before placing it in the bread machine.

– Onion: You can omit the onion if you don’t like onions, or substitute it with grated garlic for a different flavor profile.

– Cheese: Add 1 cup of shredded cheddar cheese to the dough before mixing for a cheesy twist on this bread recipe.

– Spice it up: Add 1/2 teaspoon of red pepper flakes or cayenne pepper to give your bread a spicy kick.

– Make it Sweet: Add 1/4 cup of granulated sugar and substitute the pickle juice with apple cider vinegar to create a slightly sweet pickle bread that pairs well with breakfast.

Experiment with these substitutions and add-ins until you find your perfect variation!

Serving and Pairing

 Slicing this bread is like opening a jar of your favorite pickles - the aroma is irresistible!
Slicing this bread is like opening a jar of your favorite pickles – the aroma is irresistible!

Now, let’s talk about serving and pairing this aromatic dill pickle bread (ABM) recipe. It is delicious served warm with a dollop of butter on top or used as a sandwich bread for a tangy twist on your favorite deli meats.

This bread is the ultimate accompaniment to any soup, salad or stew. Imagine pairing it with a zesty tomato soup or using it to mop up your savory vegetable soup broth. The possibilities are endless!

If you really love the flavor of dill pickles then you can even serve this bread alongside some actual dill pickles. This will create a harmonious blend of tangy flavors that will keep your taste buds buzzing until the last bite.

For wine lovers out there, pairing this dill pickle bread with a crisp white wine such as Sauvignon Blanc or Pinot Grigio can heighten the flavor intensity.

If savory isn’t your thing, you can also try using this bread as a base for your dessert recipes. It’s ultra-moist texture makes it great for creating sweet treats such as cheese bread, fresh dill herb-infused quick bread, and even rye bread.

Overall, the versatility of this delightful pickle bread recipe is what truly sets it apart. Whether you pair it with sweet or savory dishes or use it as an ingredient in other recipes- one thing is certain: this dill pickle bread recipe will not disappoint!

Make-Ahead, Storing and Reheating

 Perfect for your next lunch sandwich, picnic or backyard barbecue
Perfect for your next lunch sandwich, picnic or backyard barbecue

So, you have prepared and enjoyed your scrumptious Dill Pickle Bread. But now what? This is where you need to know about the make-ahead, storage, and reheating techniques to keep enjoying your bread.

Let’s begin with the most straight-forward method – storing the bread. After baking, let your bread cool down completely on a wire rack for at least one hour before storing it in an airtight container or plastic bag. The bread can last for up to 3-4 days at room temperature or even longer if stored in the refrigerator. The refrigerator may cause slight dryness to the bread, so be cautious of that.

You could also freeze your baked Dill Pickle Bread if required. This technique will help you enjoy the bread even after weeks of preparation. Wrap it tightly with plastic wrap and store it in a freezer bag. The bread can last for up to three months in the freezer.

Moving forward to reheating, there are many different methods that you could use depending on how much time you have and your personal preference. One common and easiest method is to heat the wrapped bread in a microwave at 15-second intervals until warm.

Alternatively, you could also reheat in an oven by wrapping the loaf in foil and heating it at 350°F for approximately ten minutes or until heated through.

If you have leftovers, they could be transformed into delicious croutons by cutting them into small cubes and baking at 350°F for 10-12 minutes until crispy and golden brown.

It is important to note that storing Dill Pickle Bread with other food items may cause alteration of flavor. Therefore, it is recommended you store the bread separately in an airtight container or plastic bag.

Take note of these tips and elevate your experience with this delightful pickle-infused bread.

Tips for Perfect Results

 Get ready to experience the savory goodness of dill pickle with every bite of this bread
Get ready to experience the savory goodness of dill pickle with every bite of this bread

To guarantee perfect results, a few tips can be helpful. Here are some of the most important things to keep in mind while making this dill pickle bread recipe:

Firstly, it is essential to correctly measure the flour for the bread dough as using too much flour can make the dough too stiff and difficult to knead, whereas too little flour can cause the dough to be too sticky. I suggest weighing out the flour using a digital kitchen scale for accurate measurement.

Secondly, use the right yeast – active dry yeast is recommended for this recipe. Instant yeast or rapid-rise yeast may be substituted for active dry yeast, but adjustments to the amount and proofing time may be necessary.

Thirdly, make sure that your water is at the correct temperature.(110 degrees F) for optimal yeast activation and fermentation. If your water is too hot or too cold, it will not provide the ideal environment for the yeast to rise correctly.

Fourthly, don’t overhandle the dough when you are working with it. Overworking can actually make your bread dense and tough. Do knead enough time so that you can get a smooth, elastic and stretchy texture.

Fifthly, to get a lovely golden crust on top of your dill pickle bread, you want to bake it in a preheated oven so that it can start baking immediately as soon as it is put inside.

Lastly, let your bread cook completely before slicing into it. This allows the bread to rest and cool down; thus retaining more of its moisture while making it easier to slice and enjoy.

With these tips in mind alongside your interest in creating this delightful dill pickle bread recipe, You’ll end up with mouth-watering bread that pairs well with soups, salads or could just be enjoyed on its own.

Bottom Line

In conclusion, if you are a fan of bread and pickles, then this recipe is definitely worth trying. It is a perfect balance of tangy and savory flavors with a unique twist that is sure to please any pickle lover. The use of dill pickles and pickle juice in the recipe gives it an extra punch that makes it stand out from other bread recipes.

And don’t worry if you’re not a baking expert – the bread machine does almost all the work for you. With just a few simple ingredients and steps, you can create your very own dill pickle bread in no time. Plus, with the option to make substitutions and variations to suit your taste preferences or dietary needs, this recipe is versatile and customizable.

So next time you’re in the mood for something different, give this dill pickle bread recipe a try. Whether you enjoy it as a standalone snack or pair it with your favorite soup or sandwich, you won’t be disappointed. Trust me; astound everyone with this unique and ultra-moist dill pickle bread; they will be begging for the recipe!

Dill Pickle Bread (ABM)

Dill Pickle Bread (ABM) Recipe

Try with grilled cheese. Adapted from What's Cooking America, Alice Bowers.
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Course: Side Dish
Cuisine: Bread
Keyword: < 4 Hours, Bread Machine, Breads, Small Appliance, Yeast
Prep Time: 45 minutes
Cook Time: 25 minutes
Servings: 1 pound loaf
Calories: 1064.1kcal


  • 1 cup pickle juice (can substitute 1/2 cup dill pickle juice and 1/2 cup warm water 110 degrees F.)
  • 1 large dill pickle, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon dried dill weed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 cups bread flour or 3 cups unbleached all-purpose flour
  • 3 teaspoons instant dry yeast


  • Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. NOTE: Depending on how big your pickle is and how much juice is in the pickle, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. 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, flip dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 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 covered with a silpad; cover with a dishtowel and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
  • After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned, with an internal temperature of 200 and 210 degrees.

Your Own Notes


Serving: 554g | Calories: 1064.1kcal | Carbohydrates: 206g | Protein: 30g | Fat: 12.3g | Saturated Fat: 1.8g | Sodium: 1188.7mg | Fiber: 10.2g | Sugar: 10.2g

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