Weird, right? I mean, who eats Dill Pickle Bread? Me I guess… but there’s more to it than me waking up one day and saying, “I have a taste for bread! and pickles! Why not combine?!”

A handful of months ago, DH had a hankering for pickles. So he suggested we make our own. The only problem was that we made tons. 8-9 spaghetti sauce jars full. Woof. And since all of these needed to sit in my fridge (we didn’t seal them), they were taking up prime real estate. And after that many months I just needed them gone.

So I baked bread. And I used that bread to make eggs-in-a-basket. IT WAS SO DELISH. You should make this bread just for the tantalizing flavor it brings to the eggs 😀

Dill Pickle Bread (Adapted from Happy Go Marni)

Weight Watchers Points: 29 for entire bread loaf (8 generous slice s= 4 pt. each)


1 generous cup lukewarm dill pickle juice (I used lukewarm water! Our homemade pickle juice wasn’t anything to write home about)
3 teaspoons instant active dry yeast
1 tablespoon granulated sugar
1 tablespoon extra-virgin olive oil
1 tablespoon dried dill weed
1/4 teaspoon salt
1 large dill pickle, finely chopped
3 cups bread flour or unbleached all-purpose flour

In a standmixer or large bowl, stir together the warm pickle juice, yeast, and sugar. Add in the oil, dill, salt, chopped pickle, and 1 cup of the flour. Beat until incorporated. Gradually add the remaining two cups of flour, adding an additional tablespoon of flour at a time until the dough forms a soft, elastic ball and pulls away from the sides of the bowl.


Knead the dough on a floured work surface. Place in an oiled bowl and turn once to coat. Cover the bowl and leave in a warm place to rise until doubled in size, about an hour.


Turn the dough out onto the floured work surface and shape the dough into a loaf by rolling or stretching it into a rectangle, then folding it in thirds like a letter, turning it over, and tucking the ends underneath.

Spray a 9×5-inch loaf pan with nonstick cooking spray, then sprinkle the bottom and partway up the sides with cornmeal. Place the shaped dough into the loaf pan and cover. Allow to rise in a warm place about 40 minutes.


Preheat the oven to 400 degrees F. Using a very sharp knife, make three diagonal slashes in the top of the dough. Brush the top with water. Bake for 25-35 minutes. If the bread starts to get dark brown but isn’t done baking yet, cover the top with foil and return to the oven. To check for doneness, remove the loaf from the pan and tap the bottom with your finger. It should make a hollow sound. If it doesn’t, return the loaf to the pan and return the pan to the oven to bake for a few more minutes.

When done baking, remove from the oven and allow to cool out of the pan on a wire rack.