Slow Cooker Pickle Bread

Make a rustic, cheesy loaf of dill pickle bread in the slow cooker with this basic recipe that takes just moments to prepare.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 217 Calories

Ingredients

• 1 teaspoon white sugar
• 2 ¼ teaspoons active dry yeast
• 3 ½ cups bread flour
• 1 tablespoon dried dill weed
• 1 teaspoon sea salt
• ½ cup shredded Cheddar cheese (Optional)
• cooking spray
• 3 tablespoons extra-virgin olive oil
• ½ cup dill pickle juice
• 1 ¼ cups slightly warm water
• ¼ cup diced dill pickles, or to taste

Recipe Instructions

Step 1

Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.

Step 2

Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.

Step 3

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.

Step 4

Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.

Step 5

Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.

Step 6

Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.