½ cup warm dill pickle juice ½ cup warm water 1 tablespoon olive oil 3 teaspoons instant active dry yeast 1 Tablespoon sugar 3 cups bread flour ¼ teaspoon salt 1 tablespoon dried dill weed 1 large dill pickle, diced
Bread machine directions
Place wet ingredients into bread machine hopper. Add dry ingredients. Set for 1½ lb loaf and white bread.
While the first cycle is churning, dice the dill pickle and drain well on paper towels, pressing out as much juice as possible.
When the first buzzer rings, add the pickle bits.
When the second buzzer rings, remove the dough and place it onto a greased cookie sheet. Form into a pickle shape. Cover with a towel and raise in a warm place for 30 minutes.
Bake at 400˚ for 40 minutes. Let cool on a cooling rack for 30 minutes, then slice.
Manual method directions
Beat the yeast, water, pickle juice, sugar, olive oil, salt, and 2 cups flour in a large bowl. Slowly add remaining flour ¼ cup at a time while mixing on low speed.
Switch to dough hook. Add in chopped dill pickle and dill weed. Knead on medium speed or manually knead the dough 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 (If you have a copper bowl, this is best) and let rise covered until doubled, about 1 hour.
Punch down dough. Form loaf into a pickle shape on a greased baking sheet. Cover with a towel and let rise again for about 30 minutes. Meanwhile, preheat oven to 400˚.
Bake 40 minutes. Internal temperature should be about 200 degrees.
Gently shake the loaf onto a cooling rack. Cool for about 30 minutes before cutting.