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Slow Cooker Pickle Bread
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
305 minutes
Whip up easy, rustic dill pickle bread in the slow cooker for a deliciously cheesy loaf.
Ingredients:
  • 2.25 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1.25 cups slightly warm water
  • 0.5 cup dill pickle juice
  • 3.5 cups bread flour
  • 0.5 cup shredded Cheddar cheese
  • 0.25 cup diced dill pickles, or to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon dried dill weed
  • cooking spray
  • 1 teaspoon sea salt
Instructions:
  • In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, water, and pickle juice. Allow mixture to sit for 5 minutes until yeast softens and bubbles start to form.
  • Combine flour, tangy Cheddar cheese, pickles, fragrant olive oil, and fresh dill into the yeast mixture. Mix with the dough hook on medium speed until the dough is smooth and elastic, which should take about 5 to 6 minutes.
  • Grease the slow cooker insert. Form the dough into a loaf, put it in the slow cooker, and sprinkle sea salt on top. Cover with a kitchen towel, cheesecloth, or paper towel before closing the lid to prevent moisture from dripping onto the bread.
  • Allow the dough to rise for a total of 2 hours and 45 minutes, by turning on the slow cooker on Low for 15 minutes, then turning it off and letting the dough rise for an additional 1 hour and 15 minutes.
  • Cook the dish on High for 1 hour and 30 minutes. Then, lower the heat to Low and continue cooking until the bottom of the bread is nicely browned, approximately 15 minutes.
  • Allow the bread to cool completely before slicing, either by placing it on its side or on a wire rack to prevent the bottom from becoming soggy.

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