Slow Cooker Pickle Bread recipe

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Ingredients

2 ¼ teaspoons active dry yeast
1 teaspoon white sugar
1 ¼ cups slightly warm water
½ cup dill pickle juice
3 ½ cups bread flour
½ cup shredded Cheddar cheese
¼ cup diced dill pickles, or to taste
3 tablespoons extra-virgin olive oil
1 tablespoon dried dill weed
cooking spray
1 teaspoon sea salt

Nutrition Info

217.3 calories
carbohydrate: 31.8 g
cholesterol: 5.9 mg
fat: 6.7 g
fiber: 1.3 g
protein: 6.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 482.7 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.

  2. Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.

  3. Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.

  4. Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes, turn off and let rise another 1 hour 15 minutes.

  5. Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.

  6. Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.

Recipe Yield

1 loaf

Recipe Note

This is a basic recipe for baking rustic jalapeno or pickle bread in a slow cooker.

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