Dill pickle bread pairs tangy, briny pickle flavor with soft, fresh-baked bread. It’s wonderful spread with butter or used as a distinctive sandwich loaf.
My family loves dill pickle flavors, and we always keep a jar of pickles in the fridge. I enjoy using the pickles and their juice to add bright, savory notes to baked goods and sandwiches.
Think dill pickle grilled cheese, dill pickle chicken salad, dill pickle pasta salad, or a creamy dill pickle dip — all of these get even better with a loaf of homemade pickle bread.
What You Need
Gather these ingredients:
- 1 cup warm dill pickle juice (about 110°F)
- 1 large dill pickle, finely chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon dried dill weed (or a smaller amount of fresh dill)
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3 cups bread flour or unbleached all-purpose flour
- 3 teaspoons instant active dry yeast
- Cornmeal or nonstick spray for the pan
How to Make
This bread is simple to make and doesn’t require proofing the yeast separately — everything goes straight into the mixer.
1. Add all ingredients to the bowl of a stand mixer.
2. Attach the dough hook and mix until a uniform dough ball forms. Continue mixing about 8–10 minutes until the dough becomes elastic and slightly stretchy.
3. Cover the bowl tightly with plastic wrap and let the dough rest for 15 minutes.
4. Turn the dough out onto a lightly floured surface. Fold it in on itself to form an envelope and seal the seam.
5. Prepare a 9×5″ loaf pan by sprinkling with cornmeal or spraying heavily with nonstick spray. Place the dough seam-side down into the pan.
6. Cover the pan with plastic and let the dough rise for about 20 minutes.
7. Preheat the oven to 400°F. Remove the plastic and bake for 23–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Remove the bread from the oven and let it rest for 10 minutes. Run a knife around the edges to release the loaf, then transfer it to a wire rack to cool before slicing and serving.
Will my bread rise?
If the pickle juice is warm (around 110°F) and your yeast is fresh, the dough should rise as described. For cooler kitchens, you can use a gentle oven rise.
What is oven rising?
To create a warm environment for rising, turn the oven on “Warm” or briefly heat it for a minute or two, then turn it off. Place the covered dough inside. The oven should feel slightly warm but not hot — you should be able to touch the oven door comfortably. If it feels too hot, leave the door open a bit to cool before using it for rising.
Short on time? Try a cool rise
If you can’t bake right away, refrigerate the shaped loaf for a slow, overnight rise (about 8–12 hours). I usually shape the loaf after the first rise, then refrigerate. When ready, bake as directed.
Tips and Tricks
- Don’t overwork the dough. Overworking can cause the gluten to tighten and make the bread dense and tough.
- Keep the pickle juice near 110°F. Too cool and the yeast won’t activate; too hot and you may kill the yeast.
- If the dough seems too sticky, add flour a tablespoon at a time until it’s manageable. Avoid adding large amounts at once.
More bread ideas
This dill pickle bread is a fun way to elevate grilled cheese or deli-style sandwiches. Try it for your next sandwich night.
- Pepperoni Pizza Pull Apart Bread
- Crockpot Rosemary Olive Oil Bread
- Cheesy Bacon Jalapeno Popper Beer Bread
If you try this PICKLE BREAD or another recipe, share how it turned out in the comments — feedback is always welcome.
Dill Pickle Bread
Ingredients
- 1 cup dill pickle juice lukewarm (110 degrees F.)*
- 1 large dill pickle finely chopped
- 1 tablespoon olive oil extra-virgin
- 1 tablespoon dill weed dried
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3 cups bread flour or unbleached all-purpose flour
- 3 teaspoons instant active dry yeast
Instructions
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Add all ingredients to a stand mixer bowl.
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Use the dough hook to mix until a uniform dough ball forms and becomes elastic.
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If the dough seems too dry, add 1 tablespoon flour at a time as needed.
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Mix about 8–10 minutes until the gluten develops and the dough is airy.
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Cover the bowl and let rest 15 minutes.
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Turn the dough onto a lightly floured surface and fold into an envelope, sealing the seam.
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Dust a 9×5″ pan with cornmeal or spray well with nonstick spray and place dough seam-side down.
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Cover and let rise about 20 minutes.
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Bake at 400°F for 23–25 minutes until golden and a toothpick comes out clean.
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Cool 10 minutes in the pan, release the loaf, then transfer to a wire rack to finish cooling.
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Slice and serve.
Notes
- Don’t overwork the dough; mixing much longer than 8–10 minutes can make the bread tough.
- Keep the pickle juice near 110°F to activate the yeast without overheating it.
- If the dough is sticky, add flour 1 tablespoon at a time until manageable.