Dill Pickle Bread
A quick and easy savory bread that's bursting with dill pickle pieces and shredded cheddar cheese. No yeast or kneading, perfect for grilled cheese sandwiches!
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.