Cheesy Dill Pickle Bread — Circle B Kitchen

Fried Cheesy Pickle Rolls

Preheat oven to 350°. Line a 9″-x-5″ loaf pan with parchment paper. In a large bowl, whisk together sour cream, vegetable oil, eggs and sugar until smooth. Add flour, baking powder, salt and Dirty Dill Chips juice and stir until combined. Fold in chopped Dirty Dill Chips, cheddar and dill.

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make the dough: In a large bowl, combine 180g warm water with 150g pickle juice and whisk in 100g of active sourdough starter until mostly combined. Add 400g bread flour and 100g dark rye flour and mix until a shaggy dough forms. Knead the dough with your hands until all the shaggy bits are incorporated.

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Instructions. Preheat oven to 375°F/190°C. Grease and flour a 9 x 5 inch loaf pan or line with parchment paper. In a large bowl combine all purpose flour, sugar, baking powder, baking soda, dried dill and salt. Whisk together well and set aside. In a large measuring cup or medium bowl combine Greek yogurt, milk, oil, dill pickle juice and egg.

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Instructions: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, allowing some overhang on the sides for easy removal of the bread. In a large bowl, whisk together the sour cream, vegetable oil, eggs, and sugar until they are thoroughly combined and smooth.

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Step 1 Preheat oven to 350°. Line a 9"-x-5" loaf pan with parchment paper. Step 2 In a large bowl, whisk together sour cream, vegetable oil, eggs, and sugar until smooth. Add flour, baking powder.

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Pour into mixing bowl. Using a mixer fitted with flat paddle attachment, combine the yeast mixture with oil, 1 Tablespoon sugar, 2 cups flour, remaining pickle juice and salt. Slowly add remaining flour 1/4 cup at a time while mixing on low speed. Switch to dough hook knead on medium speed.

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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, buttermilk, vegetable oil, 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.

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Combine well. Preheat oven to 350° and ensure rack is set in the middle of the oven. Lay a large sheet of foil on top of a baking sheet large enough to hold the bread. Carefully move the cut loaf onto the foil. Spoon about half of the cheese and dill mixture on top of the bread, spreading around evenly to the edges.

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Fold in the diced dill pickles. Then stir in the flour, onion soup mix, sugar, baking powder, baking soda, and fresh dill, until incorporated. Do not over mix. Fill the loaf pan. Add the batter evenly to the prepared pan. Bake. Bake at 350F for 40 minutes or until a toothpick in the center comes out clean.

Cheesy Dill Pickle Batter Bread with yoyomax12 YouTube

Instructions. In a large bowl, mix together the flour, kosher salt, yeast and dill weed. Incorporate the water and pickle juice using a wooden spoon, making a shaggy dough. Fold in a chopped pickle. Be careful not to over mix the dough. You want the flour to be incorporated, but it's not going to look perfect.

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Step 2: Make the batter. Mix the wet ingredients—sour cream, eggs, vegetable oil—together, then add the sugar. Whisk until evenly incorporated. Add flour, baking powder, salt and pickle juice to the mixture. Stir until combined. Gently fold in the diced pickles, 1/2 cup of the shredded sharp cheddar cheese and the fresh dill.

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Preheat the oven to 350 degrees. Meanwhile, mix together the cream cheese, cheese puffs and potato chip crumble mixture, along with the dill relish until well combined. Slather that mixture over the top of one of the bread dough discs. Top with the second disc. Roll the giant stuffed bread dough mound and twist.

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Cover the baking dish with plastic. Let the dough rise again for about 20 minutes. Then remove the plastic and bake at 400° for 23-25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. When this happens, remove the bread from the oven, and let it rest for 10 minutes.

The surprising tang of the pickles is just the salty burst that your

1 cup warm water (110 degrees F/45 degrees C) 1 dill pickle, chopped. 1 tablespoon butter, softened. 1 tablespoon dried minced onion. 1 teaspoon dried parsley. ½ teaspoon dried dill weed. ¼ teaspoon salt. 3 ⅛ cups bread flour. 2 teaspoons active dry yeast.

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In a large bowl, mix starter, water, and brine with a fork until starter is dispersed. Add flours, mixing with a spatula first, then switching to mixing with your hand until a shaggy dough is formed, so that flour is not visible. Sprinkle salt on top of dough. Cover bowl with a damp cloth and let sit for 40 minutes.

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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. Let dough rise for 1 hour 30 minutes.