* Exported from MasterCook *
Bread, Dill Pickle
Recipe By :Jennifer Schwarzkopf
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Quick Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 tablespoon granulated sugar
1 3/4 cup all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon kosher salt
2 tablespoons pickle juice
1 cup diced pickles
1 cup shredded sharp cheddar cheese -- (it's best
to grate your own cheese)
4 tablespoons fresh dill -- chopped
The dill pickle bread was delicious! It was dense, moist and full of
pickle-y bursts of flavor.
However, the initial recipe needed a bit more oomph, in my opinion.
As a result, I doubled the pickle juice, pickles, cheese and dill
(which are reflected in this recipe). I also slightly turned up the
kosher salt. These changes made the bread even more delightful, with
crisp pickle freshness in almost every bite.
I also made sure to specify sharp cheddar cheese - it adds even more
body to the flavor. It's best to grate your own cheese. Finally, make
sure you pick crispy, fresh, cold dill pickles. They give the best
crunch. (I'm a Vlasic girl through and through and will sing their
praises for eternity.)
Preheat your oven to 350F. Prep a 9 x 5" loaf pan with parchment paper.
Mix the wet ingredients - sour cream, eggs, vegetable oil - together,
then add the sugar. Whisk until evenly incorporated. Add flour,
baking powder, salt and pickle juice to the mixture. Stir until combined.
Gently fold in the diced pickles, 1/2 cup of the shredded sharp
cheddar cheese and the fresh dill. Pour the batter into the loaf pan
and smooth the top over.
Bake the loaf for 30 to 40 minutes, until the top begins to get a
nice golden brown on top and a toothpick put in the center comes out
dry and clean. Remove from the oven.
Set your oven on broil (high) and sprinkle the remaining cheese
generously over the top of the loaf. Put the loaf back in the oven
for another 3 to 5 minutes, until the top is a golden, bubbly, cheesy
vision of tasty goodness!
Allow the loaf to cool in the pan. Once cooled, cut into 1/2" slices
and serve with softened butter. Enjoy!
S(Internet address):
https://www.tasteofhome.com/article/dill-pickle-bread/
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Per Serving (excluding unknown items): 151 Calories; 10g Fat (60.6%
calories from fat); 4g Protein; 11g Carbohydrate; trace Dietary
Fiber; 33mg Cholesterol; 331mg Sodium. Exchanges: 1/2 Grain(Starch);
1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0507