Dill Pickle Bread
This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Several money saving shortcuts are listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1/2 cup sour cream, OR make from a shortcut
- 1/2 cup vegetable oil
- 2 eggs, chicken or duck
- 2 tablespoons sugar
- 1 3/4 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon dill pickle juice
- 1/2 cup dill pickles, chopped
- 1/2 cup Cheddar cheese, shredded
- 2 tablespoons fresh dill, chopped, or frozen and thawed, chopped
Instructions
- Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
- In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
- Add the flour, baking powder, salt, and pickle juice, stir until just combined.
- Fold in the cheese, pickles, and dill.
- Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven to a rack to cool completely.
- Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.
Notes
Low cost.
Shortcuts: Sour Cream, Fridge Dill Pickles.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
United States.
Leave a Reply