Cheesy Dill Pickle Bread

I don't think you actually have to love dill pickles to enjoy a slice of dill pickle bread.  As you can see, there's lots of cheddar cheese in there too which should make this enjoyable even for those of you who have season tickets for the dill pickle fence, or are actually quite clear in your disdain for them. Me?  Not even close to being on that fence.  I love dill pickles with all of my heart and keep a year 'round supply of homemade ones at the ready.  But I love any dill pickle.  Anytime.

The backstory on this bread began with a recipe I found on Delish.  It took me back to my childhood when I used to make cheddar cheese, mustard and dill pickle sandwiches.  (That could explain a lot, no?).  So of course I got it made up right away and it was OK.  It just didn't seem to have quite enough personality for me so I set about re-writing the recipe and in the end, found myself with a very charismatic loaf with plenty of personality, beginning with that craggly crust and just the right crumb to accommodate a surplus of chopped dill pickles.

So those are your ingredients up there.  If you approve, you'll want to move forward into the actual making part.  But maybe we need to have one more little chat about dill pickles, because if you're a bit reticent about them, I've created a little table which might help you decide how to proceed...

  • I sort of like dill pickles but am afraid of them in my bread = 1 cup of dill pickles

  • I like dill pickles a lot and want to taste them! = 1 1/2 cups

  • I love dill pickles; I bathe in pickle brine and want a mouthful of pickles in every bite = 2 cups

  • I don't like dill pickles not one bit = 0 dill pickles, add more cheese and enjoy some yummy cheese bread

Now then, after you've made your bread and enjoyed as many slices as you can eat in one sitting, you're no doubt going to have a partial loaf to store until your next pickle bread craving.  And it turns out to be a perfect time for me to share with you one of my favorite kitchen accessories these days... bees wrap.  

Maybe you've seen it around and wondered 'what the heck?', but I'm here to tell you that if you make bread with any regularity, this stuff is the bomb.  It comes in all different sizes for different kinds of breads and you can find it on the King Arthur website and of course on Amazon.

 I've bought from both places and they're exactly the same although they look different.  But this stuff isn't just for bread, no sir.  It's the perfect way to wrap cheese and sandwiches and all kinds of things.  

It's sustainable, washable, reusable, efficient and a fantastic way to cut down on waste. And you can cut it to a size you prefer if the pre-cut sizes don't work for you.  I've been using it for several months now and it's the absolute most perfect way to keep bread fresh on the counter (or the fridge).

Alrighty then, my pickle-loving readers.  Make yourself some pickle bread and then some pickle bread sandwiches and then wrap it up in bees wrap.  Life is good.  Here's the recipe...

Cheesy Dill Pickle Bread

Click here for a printable recipe

Recipe inspired by Delish

This bread makes awesome sandwiches with egg or tuna salad.  I like it slightly toasted with a little sliced turkey, mustard and mayo, but it's also super delicious just plain.  Be sure to dry your pickles off really well before adding them to the dough.  I let them sit on a paper towel while I mix the rest of the ingredients.

3 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon baking soda
3 tablespoons chopped fresh dill
2 eggs, lightly beaten
1/4 cup vegetable oil
1 to 2 cups chopped dill pickles, according to your own preferences, excess moisture removed
1 1/2 cups grated cheddar cheese
1-2 tablespoons pickle juice

1/2 cup sour cream
3/4 cup buttermilk

Preheat oven to 350°. Line a 9"-x-5" loaf pan with parchment paper.

In the bowl of a standing mixer (or use a hand mixer), whisk together sour cream, buttermilk, vegetable oil, pickle juice and eggs until smooth. 

In a separate bowl combine the flour, baking soda, baking powder, chopped dill and salt and stir until combined. 

Using the paddle attachment to the mixer, combine the dry ingredients into the wet and then fold in chopped pickles and cheddar cheese. Do not over-mix the dough.

Scrape dough into a loaf pan (it should be fairly stiff).

Bake until the bread is golden and a toothpick inserted into the middle of the loaf comes out clean about 50 to 60 minutes (mine was perfect at 55).  Cool completely before slicing.

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