Dill Pickle Bread

Circle B Kitchen

This bread makes awesome sandwiches with egg or tuna salad.  I like it slightly toasted with a little mustard, but it's super delicious just plain.  Be sure to dry your pickles off really well before adding them to the dough.  I let them sit on a paper towel while I mix the rest of the ingredients.

3 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon baking soda
3 tablespoons chopped fresh dill
2 eggs, lightly beaten
1/4 cup vegetable oil
1 1/2 cups chopped dill pickles (be sure to get them really dry)
1 1/2 cups grated cheddar cheese
1/2 cup sour cream
3/4 cup buttermilk 
1-2 tablespoons pickle juice

Preheat oven to 350°. Line a 9"-x-5" loaf pan with parchment paper.

In the bowl of a standing mixer (or use a hand mixer), whisk together sour cream, vegetable oil, buttermilk, pickle juice and eggs until smooth. 

In a separate bowl combine the flour, baking soda, baking powder, chopped dill and salt and stir until combined. 

Using the paddle attachment to the mixer, combine the dry ingredients into the wet and then fold in chopped pickles and cheddar cheese. Do not over-mix the dough.

Scrape dough into a loaf pan (it should be fairly stiff).

Bake until the bread is golden and a toothpick inserted into the middle of the loaf comes out clean about 50 to 60 minutes (mine was perfect at 55).  Cool completely before slicing.