Dill Pickle Bread
If you’re a dill pickle lover, then this bread is a must for your ever evolving repertoire of baking. It’s savory, tangy and bursting with little chunks of dill pickle. The inside is flecked with dill and little orange pockets of sharp cheddar cheese. It’s hearty enough for lunch and even better made into grilled cheese sandwiches. This dill pickle bread is nothing short of irresistible!
Do I Need Yeast To Make Dill Pickle Bread?
You do not need yeast to make this dill pickle bread. It is a quick bread, meaning its levaining is made possible by the use of baking powder an/or baking soda. This bread utilizes both. And because the recipe also calls for dill pickle juice, an acid, the rise will be even higher.
Can I Use Greek Yogurt Instead Of Sour Cream?
Yes you can. Most recipes that call for one can be substituted with the other. The main purpose for these ingredients is not only for adding richness and flavor, but the acid present also helps with leavening. You can also use buttermilk. Do not however use low fat versions of yogurt or sour cream. They lack the butterfat content necessary for the tastiest result and texture in a noticeable way.
How Can I Make This Whole Wheat?
For a healthier whole wheat dill pickle bread, just substitute half of the flour for whole wheat flour. This fifty-fifty ratio adds nutrition without making the bread noticeably heavy or dry. It works amazing!
Can I Use Fresh Dill?
You definitely can! When substituting fresh herbs for dry ones, a 3-4 times ratio of more fresh is usually recommended. So if a recipe calls for 1 tablespoon of dried dill like this one, you would use 3-4 tablespoons of fresh dill instead.
How Do I Store Dill Pickle Bread?
This dill pickle bread is best stored in the refrigerator, sealed in plastic wrap inside an airtight container. It is best served within 5 days. To freeze, wrap in plastic and seal in a container or freezer bag. It will keep in the freezer for up to 3 months.
I hope you’ll try out this dill pickle bread and if you do, let me know how it turned out for you!
Dill Pickle Bread
Ingredients
- 3 cups all purpose flour 360 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon dried dill
- 1 teaspoon salt
- 1 cup sour cream
- ½ cup milk 61 grams
- 1 tablespoon dill pickle juice
- 1 egg
- 1 cup dill pickles, chopped
- 1 cup cheddar cheese, grated 113 grams
- ¼ cup butter, melted
Instructions
- Preheat oven to 375°F/190°C. Grease and flour a 9 x 5 inch (or an 8 x 4 inch for a taller bread) loaf pan or line with parchment paper. In a large bowl combine all purpose flour, baking powder, baking soda, dried dill and salt. Whisk together well and set aside.
- In a large measuring cup or medium bowl combine sour cream, milk, dill pickle juice and egg. Whisk together well so egg gets beaten.
- Make a well in the center of the dry ingredients and pour in the sour cream and milk mixture. Stir a few times then add chopped dill pickles, grated cheddar cheese and melted butter. Mix until just combined without over mixing. The mixture should look like a soft dough.
- Pat dough into prepared pan and bake for 45-50 minutes or until it's golden and springs back in the middle when pressed. Cool 10 minutes in pan before turning out onto a wire rack. Serve warm.
Fun recipe, but just FYI the ingredients list has omitted the egg(s?). I went with one and it turned out well. I had to sub sour cream for half the yogurt and it was fine
Wow, thank you for catching that! It is now fixed. I am so happy your bread turned out even with the adjustments to your formula. I hope you try other recipes on this site. Happy Cooking! 😀
Haven’t made it yet. I intend to sub sour cream for the yogurt. Would it be ok to also sub buttermilk for milk?
Thanks.
Yes, you can sub sour cream and buttermilk, they will both work. Enjoy 🙂
I’m curious why people don’t use self-rising flour in such recipes instead of regular flour with baking powder.
Excellent observation. I believe it’s because it is not available everywhere or it is much more expensive than adding baking powder to plain flour.
I so wanted to like this but my husband and both did not like it. It was bland and tasteless. I followed the directions and ingredients exactly. Maybe some garlic and onion powder would help.
I’m so sorry you and your husband did not like it. Many on TikTok have made and reposted the recipe numerus times with great reviews. The 1-1/4 teaspoons of salt plus the pickles and cheese should not have made it bland. I do appreciate the feedback as it all helps 🙂
Hi Paul! Made your bread with 1 on 1 flour (gluten free) and baked for about 1 1/4 hours. I was worried that it would burn so I took it out. The toothpick came clean. It is extremely dense and looks almost uncooked. First time trying to convert a baked good for gluten free. Do you think it might be the flour? The taste is good, and it should make great toast (and grilled cheese as you suggest). Will try the recipe again. Thanks!
Hi ! It sounds like it might be the flour. This bread usually turns out more like banana or zucchini bread texture. I have never tested it with gluten free flour but maybe there are other mixtures that would work better? Fortunately many mishaps are still consumable somehow 🙂