Pickle Bread Recipes

BREAD AND BUTTER PICKLES II

Steps:

• In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
• In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
• Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
• Transfer to sterile containers. Seal and chill in the refrigerator until serving.

SLOW COOKER PICKLE BREAD

Steps:

• Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.
• Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.
• Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.
• Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.
• Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.
• Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.

DILL PICKLE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• Use the white bread, medium crust setting.

PICKLE BREAD (FOR BREAD MACHINE)

Steps:

• Place all the ingredients in the bread machine pan according to manufacturer's directions. Bake on the "White Bread/Medium Crust" setting.

DILL PICKLE BREAD

Steps:

• Preheat oven to 350°. Line a 9"-x-5" loaf pan with parchment paper.
• In a large bowl, whisk together sour cream, vegetable oil, eggs, and sugar until smooth. Add flour, baking powder, salt, and pickle juice and stir until combined. Fold in chopped pickles, cheddar, and dill. Pour batter into loaf pan.
• Bake until the bread is golden and a toothpick inserted into the middle of the loaf comes out clean, 40 minutes. Cool completely before slicing.

PICKLE-JUICE BREAD-MACHINE BREAD

Steps:

• Put dill pickle juice, water, vegetable oil, salt, white sugar, wheat germ, oats, whole wheat flour, all-purpose flour, and yeast, respectively, in the pan of a bread machine.
• Select Sandwich and Three-Pound Loaf settings; press Start. Cycle should take about 3 hours 10 minutes to complete.
• Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.

BREAD AND BUTTER PICKLES

Steps:

• In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.