Do not to throw out leftover pickle juice, here’s one way to use it. Instead of proofing the yeast for this sandwich bread in water, we use warm pickle juice to do the job. As the tiny grains of yeast disperse throughout your dough, so too will all that briny flavor.
Any sandwich you’d want to eat with a pickle, can be made better by pickle juiced-up bread, even peanut butter. To take it up one more notch, we add chopped dill pickles to the dough. You’d put pickles on a sandwich anyway, so it’s only logical.
Yield: One 8-by-4-inch loaf
Prep Time: 25 minutes, plus resting time
Cook Time: 25 minutes
Total Time: 50 minutes, plus resting and cooling time
- 2¼ teaspoons (¼-ounce envelope) active dry yeast
- 1 tablespoon sugar
- 1 cup pickle juice, heated to 110°
- 1 tablespoon olive oil
- 1½ teaspoons salt
- ½ cup chopped dill pickles
- 2 cups bread flour
- ½ cup rye flour, plus more for dusting
1. In a stand mixer fitted with the paddle attachment, combine the yeast, sugar and pickle juice. Let sit until foamy, about 10 minutes.
2. Add the olive oil, salt, pickles and bread flour, and mix until combined. Add in the rye flour and mix until a dough forms.
3. Transfer the dough to a lightly floured surface. Knead for 10 minutes until smooth and elastic.
4. Place the dough in an oiled bowl, cover with a damp cloth and let it rise for about 1 hour until the dough doubles in size.
5. Punch down the dough and place it in an oiled 8-by-4-inch loaf pan. Cover with plastic wrap and let it rise for another hour.
6. Preheat the oven to 425°. Bake until the interior reaches 190° and sounds hollow when tapped, 25 to 30 minutes. Allow the bread to cool completely before slicing and serving.
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