Dill Pickle Bread

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Most Helpful Positive Review

Oct 24, 2003

This is a fantastic bread for pickle lovers. The second time I made it, I added a bit more diced pickle and upped the pickle juice-to-water ratio to 3:1, then reduced the salt by 1/4 tsp. This is the perfect bread for roast beef, tuna salad, chicken salad, and innumerable other sandwiches.

—CELTIC3CLAN

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Most Helpful Critical Review

May 19, 2003

This bread didn't rise for me, and the bread ended up being heavy. I had added sugar to help the yeast along, but this didn't seem to work. I thought maybe it would be better to add chopped pickles and dill pickle juice to my regular white bread recipe for bread machines.

—Nan

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50 Ratings

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Apr 14, 2003

My wife loved this bread. Great bread for sandwiches. I chose to set my crust to a darker setting for a richer crust. For the kids I chose to use onion powder instead of chopped onions. Both came out great.

—ROBINHOOD77

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Apr 14, 2003

This is the BEST bread I have ever made in a machine and I've worn out 3 machines! Very light and tasty. I grated my pickle [Clausen's Kosher Dills] and used distilled water.

—JOAN B.

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Aug 16, 2003

This recipe seemed to be an excellent idea, but it didn't turn out for me. The bread didn't rise at all...not even a little bit and I followed the recipe exactly. My yeast was good, I have used it sucessfully recently on other recipes. I did wonder why there was no sugar in the recipe...I thought yeast needs sugar to act. Also, I am told salt keeps the yeast in check so the extra salt in the pickle juice may have done something also. This recipe smelled wonderful as it baked, I was sorry it didn't turn out. I threw the bread away. Anyone have any suggestions to save this recipe? Had it risen, it would have been wonderful. Thanks! Heather

—HEATHERCHERYL

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Dec 11, 2005

Check bread during kneading cycle, I had to add more flour. Makes the best sandwiches, ever. It has been 5 years now that I have made this. So this is an add on. Make sure the juice and the pickles are at room temp. I add extra dill weed. Yes, for 5 years I have been making this bread, and love it. I use the dough cycle only. Thank you Tony

—Rosemary

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Apr 14, 2003

The pickle taste wasn't as distinctive as I had hoped - I even used pickle juice for the water.

—LAURADJ

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Apr 14, 2003

Good recipe, but needed adjustments-added sugar and some gluten flour (for the 1/8 c flour) for a really good bread. Also try adding 1/2 finely chopped onion

—SUSANBRUCE

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Nutrition

Calories
142 kcal
7%

Carbohydrates
26.9 g
9%

Cholesterol
3 mg
< 1%

Fat
1.6 g
2%

Fiber
1.2 g
5%

Protein
4.7 g
9%

Sodium
201 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dill Pickle Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 142
** Calories from Fat: 14

% Daily Value *
** Total Fat 1.6g 2 %
** Saturated Fat 0.7g 4 %
** Cholesterol 3mg < 1 %
** Sodium 201mg 8 %
** Potassium 70mg 2 %
** Total Carbohydrates 26.9g 9 %
** Dietary Fiber 1.2g 5 %
** Protein 4.7g 9 %
** Sugars 0.4g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 18 %
** Thiamin 31 %
** Niacin 30 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.