Pickle Juice Bread Recipe
If you're the type to put pickles on your sandwich, this one's for you
As if you needed yet another reason not to throw out leftover pickle juice, here's one: carbs. Instead of proofing the yeast for this sandwich bread in water, we use warm pickle juice to do the job. As the tiny grains of yeast disperse throughout your dough, so too will all that briny flavor.
Any sandwich you'd want to eat with a pickle (so, every sandwich) can be made better by pickle juiced-up bread—even peanut butter. To take it up one more notch, we add chopped dill pickles to the dough. You'd put pickles on a sandwich anyway, so it's only logical.
Get our best bread recipes, plus more ways to use pickle juice.
Recipe from the Tasting Table Test Kitchen
Pickle Juice Bread
We've got the perfect solution to leftover pickle juice: pickle juice bread. Any sandwich you’d want to eat with a pickle can be made better by pickle juiced-up bread.
Ingredients
- 2¼ teaspoons (¼-ounce envelope) active dry yeast
- 1 tablespoon sugar
- 1 cup pickle juice, heated to 110°
- 1 tablespoon olive oil
- 1½ teaspoons salt
- ½ cup chopped dill pickles
- 2 cups bread flour
- ½ cup rye flour, plus more for dusting
Directions
- In a stand mixer fitted with the paddle attachment, combine the yeast, sugar and pickle juice. Let sit until foamy, about 10 minutes.
- Add the olive oil, salt, pickles and bread flour, and mix until combined. Add in the rye flour and mix until a dough forms.
- Transfer the dough to a lightly floured surface. Knead for 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth and let it rise for about 1 hour until the dough doubles in size.
- Punch down the dough and place it in an oiled 8-by-4-inch loaf pan. Cover with plastic wrap and let it rise for another hour.
- Preheat the oven to 425°. Bake until the interior reaches 190° and sounds hollow when tapped, 25 to 30 minutes. Allow the bread to cool completely before slicing and serving.
Nutrition
| Calories per Serving | 171 |
| Total Fat | 2.4 g |
| Saturated Fat | 0.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 31.8 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 1.8 g |
| Sodium | 126.6 mg |
| Protein | 5.2 g |
