1 1/4 c Dill Pickles; *Note, Juice
2 tb Oil; (I like olive)
1 tb Dried dill weed
3 c Bread flour; (+)
2 tb Sugar
2 ts Active dry yeast
Place ingredients ( 80 to 100 degrees ) in your breadmaker per manufactures
instructions. Add more flour ( or liquid ) if needed to achieve a dough
ball that is pliable and slightly tacky ( no dough adheres to your finger
when touched ) and bake on the white bread cycle.
* I strain the pickle juice ( ex Clausens ) saving the bits of garlic and
chili etc but discarding the hard pepper corns etc.Youll find various
brands of juices may be more garlicky etc. so find your favorite.
I add no additional salt to the recipe as the brine contains plenty As for
the olive bread, I find that 1/4 cup of liquid brine was sufficient. It was
plenty tasty. You could add more brine and less water for your
experimentations.Coarse chop olives or they may be to finely incorporated
into the bread.
I have never added chopped pickle to the dill pickle rye bread but a firm
chopped pickle could be added.
These breads were wonderful for last weekends family barbecue and devoured.
I’ve made these breads plenty of times and you should have a beautiful tall
moist loaf. You can email me if you have questions.
My breadmaker is a toastmaster platinum plus. Ive also done these recipes
in the dak and wellbuilt when I owned them .
P.S. I use SAF or Fleischmans Gold star yeast which I personally feel does
a better job than Red Star. And I use Bakers and Chef’s Flour that I buy at
Sams. Just mentioning this if you wondered what I used. Enjoy!
Variation: OLIVE BREAD: use this liquid ratio to the 3 cups bread flour: 1
cup water
1/4 cup olive brine, liquid 2 tbs oil 2 tbs sugar
1/2 cup olives, coarse chopped (salad olives) 2 tsp yeast
Joan,”Flour Power”
Yields
1 Servings