Omg. Delicious and moist. I halved the recipe and used the regular bread cycle with a light crust.. I used bread flour instead of regular flour and couldn't have been more thrilled. A little honey on the side and it's a wonderful treat.
This bread has great flavor - kind of nutty with a tang of dill. I mostly just use my machine to mix dough, which I did here. Mine will only make a 2lb. loaf anyway...It does the first rise, and this loaf didn't rise nearly as much as other breads I've done - and I used 1TBLSP instant yeast + 1TBLSP gluten. You do state your recipe makes a "dense" loaf, and it sure would have if I hadn't changed things! To make sure I got the max flavor of the pickle juice (I used 2c juice & no water) I put it in the fridge overnight. I then formed it into 4 little "French" loaves & let it rise, which took a long time because of starting cold. I then baked them @ 400* for 22 minutes. They are SO good, but not too dense, which I prefer. One loaf already gone for my dinner (with spicy tuna salad on it). I will be making this often - thanks for posting!
Wanted to like this and once done tried to strongly coax and encourage myself to like it but in the end I accepted I just really didn't care for this very much. While the submitter describes this as "a dense and zesty loaf " I found it to be overly dense with an underdeveloped crumb and very little pickle juice flavor.
Add Italian seasoning and hemp seeds tastes amazingly wonderful. Thank you this creative recipe!
I was wondering if a little more yeast was added if it would raise higher.
We LOVED this bread and I don't even really like pickles! I only eat them on a cheese toastie and a hamburger - nothing else. But this recipe has intrigued me since I first saved it. I had to make this with my KA mixer and a bread pan as my bread machine will not make a loaf this size. I let the KA do its thing and then I formed a loaf and let it rise in a bread pan for 1 hour. Knowing that this would be a very heavy loaf I added 1 TB of yeast and 1 TB of vital wheat gluten to make it a little lighter. It baked at 400 for 22 minutes but should have baked for about 25-26 minutes. I am taking the rest of the loaf to school to share with co-workers and play 'guess the ingredient'. Lucky for me I have a huge jar of pickle juice to make this recipe again. (The benefits of running the school concession stand.) We enjoyed this bread with 'Better than Zuppa Toscana' from AR. I will not hesitate to share this recipe. It is a keeper in our house.
Makes great grilled cheese sandwich.
Since my bread machine can only handle a 2 lb loaf, I put my little brain to work. I made the full recipe in my KitchenAid with dough hook. I used 2c dill pickle juice (no water), 1/2c. hemp harts (rather than the wheat germ), and 1T (not t.) SAF yeast. Let the KA knead well, then put in greased bowl for about 2 hours. I dumped the bowl on a floured mat, kneaded in more flour (dough was very sticky), and placed the dough in my USA pullman pan. Covered with greased saran wrap, and let it rise to 1/2" of top of pan. Into a 350 oven for 25 minutes. Lid off and allowed it to cook another 20 mins. or so - to 190 degrees. Allowed to cool in pan on rack for 10 minutes, then dumped it out. Perfect! Can't wait for toast tomorrow morning and grilled cheese tomorrow afternoon! Hope my method helps someone!
