Lily's Pickle Bread

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Ingredients

​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
  1. Place wet ingredients into bread machine hopper.  Add dry ingredients.  Set for 1½ lb loaf and white bread. 
  2. While the first cycle is churning, dice the dill pickle and drain well on paper towels, pressing out as much juice as possible.​
  3. When the first buzzer rings, add the pickle bits.
  4. 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.
  5. Bake at 400˚ for 40 minutes.  Let cool on a cooling rack for 30 minutes, then slice.
 
Manual method directions
  1. 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.
  2. 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).
  3. Transfer to a greased bowl (If you have a copper bowl, this is best) and let rise covered until doubled, about 1 hour.
  4. 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˚.
  5. Bake 40 minutes.  Internal temperature should be about 200 degrees.
  6. Gently shake the loaf onto a cooling rack. Cool for about 30 minutes before cutting.