Ingredients
1 cup warm water
1 tablespoon sugar
1 packet active dry yeast
3 cups all-purpose flour
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup dill pickle juice
1/2 cup chopped dill pickles
Instructions
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In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes, until frothy.
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In a large mixing bowl, combine flour, salt, and garlic powder. Make a well in the center and add the yeast mixture, olive oil, and dill pickle juice. Stir until a dough forms.
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Knead the dough on a floured surface for about 6-8 minutes, until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with a cloth, and let rise for about 1 hour, or until doubled in size.
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Preheat the oven to 375°F (190°C) and grease a loaf pan.
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Once the dough has risen, punch it down and fold in the chopped dill pickles. Shape the dough into a loaf and place it in the prepared pan.
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Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Let the bread cool slightly before slicing and serving.
Notes
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Variations: Add herbs like thyme or rosemary for a fragrant twist, or shredded cheese for a cheesy version. For a sweeter bread, consider adding honey or sugar to the dough.
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Storage: Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.
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Reheating: Reheat slices in the oven at 350°F (175°C) for 5-7 minutes or toast for a crispy, warm treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
