Ingredients
2 cups all-purpose flour
1 tablespoon baking powder or 2 teaspoons active dry yeast
1/2 cup chopped dill pickles
1/2 cup pickle juice
1/4 cup butter or sour cream
1 egg
1 teaspoon salt
Optional: shredded cheddar, garlic, fresh dill
Instructions
Preheat oven to 350°F (175°C). Grease a loaf pan.
Activate yeast (if using yeast): Mix warm pickle juice with yeast and a pinch of sugar. Let foam 5–10 minutes. Skip this step for no-yeast versions.
Mix wet ingredients: Combine yeast mixture (or pickle juice for no yeast) with butter or sour cream, egg, and chopped pickles. Add fresh or dried dill if using.
Add dry ingredients: Gradually fold in flour, salt, and (for quick bread) baking powder/soda until dough forms.
Knead (yeast bread only): On a floured surface, knead 8–10 minutes until elastic.
First rise (yeast bread): Place in a greased bowl, cover, and let rise 1–2 hours until doubled.
Shape and second rise (yeast bread): Punch down, shape into a loaf, place in pan, let rise 30–40 minutes.
Bake: 40–50 minutes for yeast bread, 50–55 minutes for no-yeast bread, until golden brown. Toothpick should come out clean.
Cool: Remove from pan after 10 minutes and let cool completely on a wire rack before slicing.
Notes
Use both pickle juice and chopped pickles for best flavor.
Avoid overmixing no-yeast batters to keep bread tender.
Brush baked bread with melted butter for a golden crust.
Store wrapped at room temperature for 2–3 days or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes