Dill Pickle Bread

You are probably thinking, is Dill Pickle Bread really good? But oh yes, it is oh-so-good. Especially if you are a pickle lover!

This recipe is probably one of the easiest you will ever make because it’s really only a few steps. Your Dill Pickle Bread will be baking in no time!

I don’t blame you if you have doubts about what Dill Pickle Bread would taste like. But take my word for it; it’s really a treat.

And if you’re a pickle lover, oh boy, you’re about to fall in love. The salty, dilly flavor with its hint of garlic will linger in your taste buds for days.

Scroll to bottom for printable recipe card.

Why We Love Dill Pickle Bread?

This piece of loaf transports me back to my granny’s garden. She taught me how to pickle cucumbers in her kitchen, and the smell of dill still lingers in my mind. I never thought that pickles could make such delicious bread!

Plus, it’s a quick fix. So, when we’ve had enough of the classic banana bread or dinner rolls, we switch to Dill Pickle Bread. It’s just the perfect mix of savory and piquant.

What Can I Serve Dill Pickle Bread with?

I serve it as an appetizer during game days and holidays. It shines on the table spread. I’ve also used it as sandwich bread, and all I got were praises. So, try grilled cheese with Dill Pickle Bread, served with sides of hot jalapeño peppers, and you have a trophy! Add some extra pickles if you want it to be the star of the show.

Believe it or not, you can even transform Dill Pickle Bread into delicious Dill Pickle Bagels with this easy-to-follow recipe! Isn’t it wow?

Can I Use Fresh Dill?

Why not! Remember this rule, though: you’ll have to use the amount of the fresh herb thrice. So, if you’re using one tablespoon of dried dill weeds, you’ll need three tablespoons of fresh dill to replace it.

Can I Make This Bread Whole Wheat?

Yes, definitely! Mix half and half of the bread flour and whole wheat flour. You can also make it gluten-free if you substitute the flour with gluten-free all-purpose flour.

Ingredients:

• Water
• Dill pickle
• Butter
• Dried minced onion
• Dried parsley
• Dried dill weed
• Salt
• Bread flour
• Active dry yeast

How Do You Make Dill Pickle Bread

Step 1. Using your bread machine, you will want to mix all of your ingredients together. Whisk it all together! Water, butter, dried minced onion, parsley, and dill weed. Along with salt, bread flour, and active dry yeast.

Fold in the chopped dill pickles.

Mix well.

Step 2. You will want to use the white bread, medium crust setting, and bake until your Dill Pickle Bread is golden.

Make sure you allow it to cool completely before slicing.

Step 3. Time to serve it up!

PIN for later 🙂

Do I Have to Have a Bread Machine to Make Dill Pickle Bread?

Don’t stress if you don’t own a bread machine! You can still make some delicious homemade bread with the same ingredients. Simply mix everything in a bowl, then transfer the mixture to your loaf pan before baking as normal. It’s that easy – who knew?

What If I Don’t Have Yeast?

You don’t have to worry about the yeast if you have baking soda or baking powder. Add 1½ teaspoons of baking soda and ½ teaspoon of baking powder to the mix, and you’re good to go.

How to Store Dill Pickle Bread?

Your dill pickle bread will stay fresh for five days if you store it in the fridge, sealed in plastic wrap, and stored in an airtight box.

You can also freeze it for up to 3 months. Wrap tightly in plastic wrap and freeze in a freezer bag.

What Are The Nutritional Facts?

The nutritional value should always come first. Great thought!

So, each serving has about 14 Calories. The rest are:

• Protein 0.4g
• Carbohydrates 1g
• Fat 1g
• Cholesterol 2.5mg
• Sodium 200.1mg

More Bread Recipes From My Kitchen:

Homemade Amish Sweet Bread – Amish sweet bread recipe is definitely the answer to your prayers!

Moist Pumpkin Bread – This bread is so moist and delicious it will make you feel like you are cheating on your low-carb diet, but you are not.

Sweet Alabama Pecan Bread – If you’re a fan of sweet, nutty Alabama pecan bread, you’ll love this recipe.