January Recipes

Dill Pickle Bread

Slices of Dill Pickle Bread stacked
Hands On:
20 minutes
Total Time:
240 minutes
Serves:
10

Ingredients

  • 3 cups unbleached bread flour
  • 2 (¼-oz.) pkgs. active dry yeast
  • 1 tsp coarsely ground Hy-Vee sea salt
  • 1 tsp Hy-Vee granulated sugar
  • 1 ¼ cups drained and chopped Hy-Vee kosher baby dill pickles, divided
  • ¾ cup Hy-Vee shredded sharp Cheddar cheese, divided
  • 3 tbsp chopped fresh dill, divided
  • 1 ¼ cups water
  • ¼ cup Hy-Vee kosher baby dill pickle juice
  • Hy-Vee salted butter, softened; for serving
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Preparation

1
Whisk together bread flour, yeast, salt and sugar in a large bowl. Stir in 1 cup chopped pickles, ½ cup cheese and 2 Tbsp. dill.
2
Microwave water and pickle juice in small microwave-safe bowl on HIGH for 45 to 65 seconds or until warm (120 to 130°). Stir into flour mixture until dough forms. Place dough in a medium bowl. Cover; let rise in warm place for 2 to 3 hours or until doubled in size.
3
Preheat oven to 425°. Place a 5-qt. Dutch oven in the oven; preheat for 10 minutes. Meanwhile, cut a 16-in.-square piece of parchment paper; lightly sprinkle with flour. Turn bowl over onto parchment paper and let dough fall out.
4
Remove Dutch oven from oven. Carefully place dough on parchment paper into the hot Dutch oven. Sprinkle with remaining 1 Tbsp. dill, ¼ cup chopped pickles and ¼ cup cheese.
5
Cover and bake for 25 minutes. Uncover and bake for 35 to 40 minutes more or until crisp and deep golden brown.
6
Remove bread from Dutch oven by lifting edges of parchment paper. Cool bread on a wire rack. Serve with butter, if desired.

Nutrition Facts

Serves: 10
Amount Per Serving
Calories:180
% Daily Value*
Total Fat: 3g 4%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg 3%
Sodium: 470mg 20%
Total Carbohydrate: 28g 10%
Dietary Fiber: 2g 7%
Sugars: 1g 2%
Protein: 7g 14%

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