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Associate.com - Share Your Recipe!

Recipe Name: Dill Pickle Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 1/4 Cup(s) Dill Pickles, *Note Juice
2 Tablespoon(s) Oil, I like olive
1 Tablespoon(s) dried dill weed
3 Cup(s) Bread flour, +
2 Tablespoon(s) Sugar
2 Teaspoon(s) Active dry yeast
Directions:
Place ingredients ( 80 to 100 degrees ) in your breadmaker
permanufactures instructions. Add more flour ( or liquid ) if needed
toachieve a dough ball that is pliable and slightly tacky ( no
doughadheres to your finger when touched ) and bake on the white bread
cycle. I strain the pickle juice ( ex Clausens ) saving the bits of
garlicand chili etc but discarding the hard pepper corns etc.Youll
findvarious brands of juices may be more garlicky etc. so find
yourfavorite.I add no additional salt to the recipe as the brine
contains plenty Asfor the olive bread, I find that 1/4 cup of liquid
brine was sufficient.It was plenty tasty. You could add more brine and
less water for yourexperimentations.Coarse chop olives or they may be
to finelyincorporated into the bread.I have never added chopped pickle
to the dill pickle rye bread but afirm chopped pickle could be
added.These breads were wonderful for last weekends family barbecue
anddevoured. I've made these breads plenty of times and you should have
abeautiful tall moist loaf. You can email me if you have questions.My
breadmaker is a toastmaster platinum plus. Ive also done theserecipes
in the dak and wellbuilt when I owned them .P.S. I use SAF or
Fleischmans Gold star yeast which I personally feeldoes a better job
than Red Star. And I use Bakers and Chef's Flour thatI buy at Sams.
Just mentioning this if you wondered what I used. Enjoy!Variation:
OLIVE BREAD: use this liquid ratio to the 3 cups bread flour:1 cup
water 1/4 cup olive brine, liquid 2 tbs oil 2 tbs sugar 1/2 cup
olives, coarse chopped (salad olives) 2 tsp yeastJoan,"Flour Power"
>From: LIR119@delphi.com From: Bread-Bakers
Archives:ftp.best.com/pub/reggie/archives/bread/recipe

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 370
Calories From Fat: 245
Total Fat: 27.7g
Cholesterol: 0mg
Sodium: 11.3mg
Potassium: 179.7mg
Carbohydrates: 30.2g
Fiber: 2.6g
Sugar: 25.1g
Protein: 3.9g


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