Crispy Dill Pickle Bread – Better Than Takeout
Crispy Dill Pickle Bread – Better Than Takeout. After making this many times, I’ve discovered the trick to the perfect tangy and soft interior with a golden, crispy crust. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these Honey Peach Cream Cheese Cupcakes for dessert and Pair this bread with Cozy Paleo Pizza Soup for a comforting meal.
Why This Crispy Dill Pickle Bread – Better Than Takeout Is Pure Comfort
- Tangy and soft interior
- Golden, crispy crust
- Easy to make at home
- Better than takeout
What You'll Need for Crispy Dill Pickle Bread – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- all-purpose flour
- instant yeast
- sugar
- salt
- warm water
- dill pickles
- garlic cloves
- olive oil
- dried dill
- black pepper
- garlic powder
- Optional: melted butter
- Optional: poppy seeds
📝 Ingredient Notes
- all-purpose flour: You can also use bread flour for a chewier crust.
- instant yeast: Active dry yeast can also be used, but the dough may take longer to rise.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer — Makes kneading dough a breeze → See on Amazon
- OXO Good Grips 3-Piece Stainless Steel Measuring Cup Set — Accurate measuring for consistent results → See on Amazon
How to Make Crispy Dill Pickle Bread – Better Than Takeout
- Step 1: In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm water and olive oil, then mix until a dough forms.
- Step 2: Knead the dough for 5 minutes, then let it rest for 10 minutes. Chop dill pickles and mince garlic, then add them to the dough along with dried dill, black pepper, and garlic powder. Knead again for 2 minutes.
- Step 3: Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size. Preheat your oven to 375°F (190°C).
- Step 4: Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan. Let it rise for another 30 minutes. Brush the top with melted butter and sprinkle with poppy seeds.
- Step 5: Bake for 30-35 minutes or until golden brown. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cook's Tips for Perfect Crispy Dill Pickle Bread – Better Than Takeout
- Pro Tip: For a softer crust, brush the top with olive oil instead of butter.
- Common mistake and fix: If your dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Pro Tip: For a stronger dill flavor, add 1 tablespoon of pickle juice to the dough.
- Pro Tip: To make ahead, prepare the dough, let it rise, then refrigerate it overnight. The next day, let it rise again before baking.
Storing & Reheating Crispy Dill Pickle Bread – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 3 days. Make-ahead tip: The dough can be made ahead and refrigerated overnight. Let it rise again before baking.
Freezing Crispy Dill Pickle Bread – Better Than Takeout
Freeze sliced bread for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Warm slices in a 350°F (175°C) oven for 5-10 minutes. Microwave: Reheat slices in the microwave for 10-15 seconds.
Recipe Notes
- Chef tip: For a quicker rise, place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place.
- Best substitution: If you don't have instant yeast, use active dry yeast and let the dough rise for an additional 30 minutes before shaping.
- Make-ahead: The dough can be made ahead and refrigerated overnight. Let it rise again before baking.
- Scaling: This recipe can be doubled to make two loaves of bread.
- Troubleshooting: If your bread is browning too quickly, tent it with aluminum foil.
Want to level up this recipe?
Kuhn Rikon Original Swiss Peeler — Makes quick work of mincing garlic and chopping pickles → Check price on Amazon
Crispy Dill Pickle Bread – Better Than Takeout
Ingredients
Main Ingredients
- all-purpose flour
- instant yeast
- sugar
- salt
- warm water
- dill pickles
- garlic cloves
- olive oil
Seasonings
- dried dill
- black pepper
- garlic powder
Optional Toppings
- melted butter
- poppy seeds
Instructions
- Step 1: In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm water and olive oil, then mix until a dough forms.
- Step 2: Knead the dough for 5 minutes, then let it rest for 10 minutes. Chop dill pickles and mince garlic, then add them to the dough along with dried dill, black pepper, and garlic powder. Knead again for 2 minutes.
- Step 3: Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size. Preheat your oven to 375°F (190°C).
- Step 4: Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan. Let it rise for another 30 minutes. Brush the top with melted butter and sprinkle with poppy seeds.
- Step 5: Bake for 30-35 minutes or until golden brown. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Chef tip: For a quicker rise, place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place.
- Best substitution: If you don't have instant yeast, use active dry yeast and let the dough rise for an additional 30 minutes before shaping.
- Make-ahead: The dough can be made ahead and refrigerated overnight. Let it rise again before baking.
- Scaling: This recipe can be doubled to make two loaves of bread.
- Troubleshooting: If your bread is browning too quickly, tent it with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze sliced bread for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Warm slices in a 350°F (175°C) oven for 5-10 minutes.
- Microwave reheat: Reheat slices in the microwave for 10-15 seconds.
- Make ahead: The dough can be made ahead and refrigerated overnight. Let it rise again before baking.
Nutrition Per Serving
- Calories: 140
- Protein: 4g
- Fat: 2g
- Carbs: 27g
- Fiber: 1g
- Sugar: 2g
- Sodium: 380mg
- Cholesterol: 0mg
- Sat. Fat: 0.3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Dill Pickle Bread – Better Than Takeout FAQs
Yes, but the dough may take longer to rise. Let it rise for an additional 30 minutes before shaping.
If your dough is too sticky, add a little more flour. If it's too dry, add a little more water.
Yes, use the dough cycle and follow your machine's instructions for shaping and baking.
Yes, freeze sliced bread for up to 3 months. Thaw at room temperature before serving.
If your bread is dense, it may not have risen enough. Make sure your yeast is fresh and your dough is at the right temperature.
A Warm Final Note
I can’t wait for you to try Crispy Dill Pickle Bread – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
