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This is a basic recipe for baking rustic jalapeno or pickle bread in a slow cooker.

Recipe Summary

15 mins
2 hrs
2 hrs 50 mins
5 hrs 5 mins
1 loaf


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.

  • Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.

  • Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.

  • Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.

  • Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.

  • Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.

Cook's Notes:

Both regular and fast-rising yeast will work.

If water or pickle juice is cold, microwave for 45 seconds before adding yeast, and/or run mixing bowl under hot water for 45 seconds. If you don't have an electric mixer, knead dough by hand.

Use any herbs of your choice, dried or fresh chopped, such as oregano, sage, rosemary, or thyme. Also, use any preferred cheese.

Feel free to swap out pickles for jalapenos and pickle juice for canned jalapeno juice.

If you would rather have a smaller, denser loaf of bread, or if you don't have time, skip the rising step.

Nutrition Facts

217 calories; protein 6.9g; carbohydrates 31.8g; fat 6.7g; cholesterol 5.9mg; sodium 482.7mg. Full Nutrition