I Tried Dill Pickle Bread—and Here's What I Thought

This dill pickle bread has a hint of crisp pickle flavour in every bite.

I had never heard of dill pickle breadstuff until recently. With the surge in quarantine baking, this unlikely broil has become a large striking across the Net. Simply is information technology tasty? I had to find out.

While many renditions of dill pickle bread exist online, I chose to use this keen as a guide. No bread auto is needed, it doesn't call for any rare or particularly special ingredients. Chances are you have already most, if not all, of the ingredients at domicile.

How to Brand Dill Pickle Bread

Jennifer Schwarzkopf for Taste of Home

Ingredients

• 1/2 loving cup sour cream
• 1/2 cup vegetable oil
• two large eggs
• 1 tablespoon granulated saccharide
• one-3/4 loving cup all-purpose flour
• ane-1/4 teaspoon baking pulverization
• three/4 teaspoon kosher salt
• 2 tablespoons pickle juice (check out these other uses for pickle juice, too)
• 1 cup diced pickles
• 1 loving cup shredded sharp cheddar cheese (it'south best to grate your own cheese)
• iv tablespoons chopped fresh dill

Instructions

Pace ane: Prep the loaf pan

Preheat your oven to 350° F. Prep a nine x 5-inch loaf pan with parchment paper; it is OK for the paper to extend over the sides. It will make removing the loaf (and doing dishes) a cinch!

Step 2: Make the batter

Mix the wet ingredients—sour cream, eggs, vegetable oil—together, then add the saccharide. Whisk until evenly incorporated. Add flour, blistering pulverisation, table salt and pickle juice to the mixture. Stir until combined.

Gently fold in the diced pickles, i/2 cup of the shredded abrupt cheddar cheese and the fresh dill. Pour the batter into the loaf pan and shine the top over.

Jennifer Schwarzkopf for Taste of Home

Stride 3: Bake

Bake the loaf for 30-forty minutes, until the top begins to get a nice golden brownish on top and a toothpick put in the center comes out dry out and clean. Remove from the oven.

Step four: Add the cheese

Fix your oven on bake (high) and sprinkle the remaining cheese generously over the top of the loaf. Put the loaf dorsum in the oven for another 3-5 minutes, until the top is a golden, bubbly, cheesy vision of tasty goodness!

Jennifer Schwarzkopf for Taste of Home

Pace 5: Cool

Allow the loaf to cool in the pan. Once cooled, cut into 1/2-inch slices and serve with softened butter. Enjoy!

Jennifer Schwarzkopf for Gustatory modality of Home

Initial Thoughts & Reaction

The dill pickle bread was delicious! It was dense, moist and full of pickle-y bursts of season.

Still, the initial recipe needed a bit more oomph, in my opinion. Every bit a consequence, I doubled the pickle juice, pickles, cheese and dill (which are reflected in the recipe above). I likewise slightly turned up the kosher table salt. These changes made the staff of life even more delightful, with well-baked pickle freshness in nigh every seize with teeth.

I also made certain to specify sharp cheddar cheese—it adds even more trunk to the flavour. Finally, brand sure you selection crispy, fresh, common cold dill pickles. They requite the best crunch. (I'm a Vlasic girl through and through and will sing their praises for eternity. Check out the brand that won our sense of taste test, too.)

It's said that Shakespeare wrote Rex Lear while in quarantine…and we, equally a people, accept crowdsourced blistering dill pickle breadstuff. #winning

Recipes for People Who LOVE Pickles

Dill Pickle Hamburger Pizza

My husband's favorite foods are pizza and cheeseburgers, so I combined the two in a pizza with mayo and dill pickle juice topping. People who try information technology always laugh in surprise because it's so practiced. —Angie Zimmerman, Eureka, Illinois

Bacon Cheeseburger Tater Tot Bake

This bacon cheeseburger tater tot casserole is the perfect dish to ransom your kids; homework, chores, piano practice—consider them washed! —Deanna Zewen, Union Grove, Wisconsin

Dilly Tater & Egg Salad

Everyone has a favorite potato salad, and this is mine. Equally a immature helpmate, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the succulent result. —Angela Leinenbach, Mechanicsville, Virginia

Dilly Beefiness Sandwiches

My younger sister shared this recipe with me. It puts a twist on the traditional barbecue sandwich and has been proven to be a oversupply pleaser. Plus, it's incredibly convenient to make in the slow cooker. —Donna Blankenheim, Madison, Wisconsin

Judy'southward Macaroni Salad

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped upward the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky

South Liberty Hall Bask

My grandparents originated this recipe that's been treasured in our family unit for iv generations. Information technology's named later a trip the light fantastic toe hall they ran in rural Iowa. Whenever I seize with teeth into a hot dog or hamburger dressed up with this gustation bud-tingling relish, I remember of them and their succulent country cooking. —Melinda Winchell, Las Vegas, Nevada

Pastrami Ringlet-Ups

For a book society event, I created pastrami ringlet-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. —Merritt Heinrich, Oswego, Illinois

Cuban Sliders

These wonderful little rolls are baked until lightly toasted and the cheese melts. The leftover King'south Hawaiian ham sliders go on really well in the fridge, and they brand a lovely cold snack. Followers of my blog, houseofyumm.com, go basics for these! —Serene Herrera, Dallas, Texas

Deluxe Cheeseburger Salad

I was planning to grill burgers, and then information technology dawned on me: How almost a cheeseburger salad? The original recipe doesn't call for a tomato plant, simply it's awesome here. —Pam Jefferies, Cantrall, Illinois

Hot Ham Sandwiches

I came up with this crowd-pleasing recipe while trying to recreate a favorite sandwich from a restaurant virtually my hometown. The sandwiches are piece of cake to serve in a buffet line because they don't really need condiments. They're so flavorful just as they are! —Susan Rehm, Grahamsville, New York

Cuban-Style Pork Chops

These are like Cuban sandwiches without the bread, so they're a chip more elegant. Permit your family customize the chops with pickles, mustard and other condiments. —Erica Allen, Tuckerton, New Bailiwick of jersey

Ham & Potato Salad Sandwiches

These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. —Cara McDonald, Winter Park, Colorado

Bacon Cheeseburger Rice

My hubby and I idea the original skillet dish lacked pizzazz, so nosotros created this tastier version. I've had teenage nieces and nephews asking the recipe afterward their first bite. —Joyce Whipps, Due west Des Moines, Iowa

Favorite Bread & Butter Pickles

I fabricated these pickles while growing upwardly and dear them because you can swallow them with just nigh anything. Now, both of my children love these pickles, as well. I think yous'll enjoy them as much as nosotros do! —Linda Weger, Robinson, Illinois

Deviled Egg Spread

I tried this egg salad at a lunch and had to have it. I punched information technology up with pickled banana peppers. It'due south a hit with my kids and picky mother. —Lisa Easley, Longview, Texas

Faux Potato Salad

Cauliflower in irish potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan

Chipotle Chili Sloppy Joes

My husband didn't similar sloppy joes until he tried my rendition with its smoky heat. If you need to punch downwards the peppery zippo, cut down on or eliminate the peppers. —Brittany Allyn, Mesa, Arizona

Cheeseburger Soup

A local restaurant serves a similar cheeseburger soup just wouldn't share its recipe with me. I developed my ain, modifying a recipe I already had for potato soup. I was really pleased with the style this all-American dish turned out. —Joanie Shawhan, Madison, Wisconsin

Chili Dog Pizza

My girls love it when I make this mash-up pizza with hot dogs and chili. It's a marvelous style to use upwardly leftover chili. —Jennifer Stowell, Smithville, Missouri

Fish & Chips with Dipping Sauce

My husband and I really similar fish and chips, but not all the grease that typically comes forth with it. I decided to requite the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better—who knew? —Michelle Lucas, Common cold Spring, Kentucky

Layered Cornbread Salad

When the garden comes in, we harvest the veggies and layer them with cornbread and sweetness relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama

Grilled Brats with Sriracha Mayo

I am a Sriracha fanatic, so that's what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. —Quincie Ball, Olympia, Washington

Chicago-Mode Hot Dogs

I decided to give a Chicago-style dog a healthy twist for my family unit. Our kids dearest information technology. You can use other fresh toppings to delight just near anyone. —Gregg May, Columbus, Ohio

Refrigerator Jalapeno Dill Pickles

I'one thousand passionate well-nigh making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota

Burgers with Spicy Dill Salsa

When I make burgers or hot dogs for boating or barbecues, I do a take-forth topping that tastes like savour meets salsa. Pile it on anything! —Valonda Seward, Coarsegold, California

Dilly Cheese Ball

My whole family unit devours this herby cheese spread—fifty-fifty my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario

Family-Favorite Cheeseburger Pasta

I created this cheeseburger pasta recipe to satisfy a craving. What a succulent, healthy classic! —Raquel Haggard, Edmond, Oklahoma

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Source: https://www.tasteofhome.com/article/dill-pickle-bread/