By Kevin Williams
SIGH, I am not a pickle fan. At all, really. As an adult, I have grudgingly accepted pickles and even tolerate them on sandwiches occasionally if they are strategically placed just right. But, for instance, there is a local pizzeria that advertises their "pickle pizza" and I'm just like, why???? Why would one ruin a perfectly good pizza by putting pickles on it?? When I was a kid I can still remember some general stores that sold individual big dill pickles out of barrels...I remember being intrigued by those and kind of liking the smell, but I'd never just eat a big ol' dill pickle for a snack. No way.
This bread fits that category also. Why in the world would you ruin perfectly good bread by putting pickles in it??? Why? Oh why? Now, a couple of caveats...reader Penny made this, so it's probably good. You can't go wrong with her baking. The second caveat, I post a lot of recipes on Amish365.com...I don't like them all...raisins, for me, are kind of in the same category as pickles (except I dislike pickles more than raisins). Anyway, just because I don't personally like pickles and raisins doesn't mean I shouldn't post recipes with them. So, for all of you pickle lovers out there, check out this "Dill Pickle Bread." Oh, and if you are one of those people that love pickles on your sandwiches, man, I would think this bread would be straight out of heaven, slice it and make a sandwich with it. And put pickles on it.
By the way, among the Amish homemade pickles are prized. So this bread would be too.
a pickle-packed bread
- ½ c. sour cream
- ½ c. vegetable oil
- 2 large eggs
- 1 tbsp. sugar
- 1¾ c. all-purpose flour
- 1¼ tsp. baking powder
- ½ tsp. salt
- 1 tbsp. pickle juice
- ½ c. chopped dill pickles
- ½ c. shredded cheddar
- 2 tbsp. chopped fresh dill
- Mix first eight ingredients well
- Add the rest and mix.
- Preheat oven to 350°. Butter 9"-x-5" loaf pan or line with parchment paper.
- Bake until the bread is golden and a toothpick inserted into the middle of the loaf comes out clean about 45 minutes. Cool completely before slicing.
What are the red flecks in the picture dload-maybe pimento?
I am pretty sure that is when Penny told me, that those are pimento flecks...you could omit those.
Made this to go with our St. Patrick day dinner. Did use chopped pimentos in mine because I think pimentos and pickles go well together. It tuned out very well, we all liked it! Will make this again when dinner needs a side that’s a bit different. Thank you for the recipe. This is a recipe that can easily be fine tuned...
Glad you liked it, Greta. My wife loves anything dill pickle, so that is a favorite of hers.