Name: Dill Pickle Bread
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2¼ tsp (1 packet) active dry yeast; 1 tbsp sugar; 1 tsp salt; ¾ cup warm dill pickle juice (110–115 °F); ¾ cup warm water; 2 tbsp melted butter, plus more for brushing; 1 cup chopped dill pickles (4–5 small); 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)

Why You’ll Love This Recipe

I love this bread for its unique, punchy flavor and soft texture. The brine adds moisture and tang, while the chopped pickles and fresh dill bring herbaceous contrast. It’s easy to make, pairs well with many meals, and makes even a simple sandwich taste gourmet.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
2¼ teaspoons (1 package) active dry yeast
1 tablespoon sugar
1 teaspoon salt
¾ cup warm dill pickle juice (110–115 °F)
¾ cup warm water
2 tablespoons melted butter, plus extra for brushing
1 cup chopped dill pickles (about 4–5 small pickles)
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)

directions

In a large bowl, I whisk together the flour, yeast, sugar, and salt.

In another bowl, I mix the warm pickle juice, warm water, and melted butter.

I pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.

I turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.

Then I gently knead in the chopped pickles and dill until evenly distributed.

I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 hour, or until doubled in size.

After the first rise, I punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. I cover it and let it rise again for 30–40 minutes, until the dough rises about an inch above the rim.

While the dough finishes rising, I preheat the oven to 375 °F (190 °C).

I brush the top of the loaf with additional melted butter and bake for 30–35 minutes, until golden brown and it sounds hollow when tapped.

Once out of the oven, I brush it again with melted butter. I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields 12 slices.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 40 minutes
Calories: approximately 210 kcal per slice

Variations

Sometimes I mix in shredded cheese for a cheesy twist, or add a pinch of garlic powder for extra savory depth. I’ve also used bread flour instead of all-purpose for a chewier texture.

storage/reheating

I store this bread wrapped tightly at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well. When reheating, I toast slices or warm them in the oven to bring back their softness and aroma.

FAQs

Can I use bread flour instead of all-purpose?

Yes, bread flour gives a chewier texture, which I enjoy when I want a heartier loaf.

Can I use dried dill instead of fresh?

Absolutely—I use 1 teaspoon of dried dill in place of the tablespoon of fresh.

What’s the best way to chop pickles?

I use a sharp knife to dice them finely so they distribute evenly through the dough.

Can I make this in a bread machine?

Yes, I mix and knead the dough on the dough setting, then shape and bake it in the oven for better texture.

What can I serve this with?

It’s great with soups, sliced for sandwiches, or simply slathered with butter or cream cheese.

Conclusion

Dill pickle bread is one of my favorite savory bakes. With its tangy, herby punch and soft interior, it’s unlike any other loaf I’ve made. Whether toasted, plain, or turned into a sandwich, it’s always a delicious surprise.