Home Bread-Bakers v096.n018.20

recipes: pickle and olive bread

Tue, 11 Jun 1996 18:00:15 -0500 (EST)
Although youve seen my posts for old fashioned hand kneading recipes, Id
like to offer an excellent breadmaker recipe which my family enjoys using
left over dill pickle juice and green salad olives.
these loaves have a tender fine grained quality which I believe must have
something to do with the vinegar content which tenderizes and keeps the
bread moist.

1 1/4 cups dill pickle juice*
2 tbs oil ( I like olive )
1 tbs dried dill weed
3 cups bread flour ( + )
2 tbs sugar
2 tsp active dry yeast
use this liquid ratio to the
3 cups bread flour:
1 cup water
1/4 cup olive brine liquid
2 tbs oil
2 tbs sugar
1/2 cup coarse chopped olives
( salad olives )
2 tsp yeast

Place ingredients ( 80 to 100 degrees ) in your breadmaker per manufactures
instructions. Add more flour ( or liquid ) if needed to achieve a dough ball
that is pliable and slightly tacky ( no dough adheres to your finger when
touched ) and bake on the white bread cycle.
* I strain the pickle juice ( ex Clausens ) saving the bits of garlic and
chili etc but discarding the hard pepper corns etc.Youll find various brands
of juices may be more garlicky etc. so find your favorite.

I add no additional salt to the recipe as the brine contains plenty
As for the olive bread, I find that 1/4 cup of liquid brine was sufficient.
It was plenty tasty. You could add more brine and less water for your
experimentations.Coarse chop olives or they may be to finely incorporated
into the bread.

I have never added chopped pickle to the dill pickle rye bread but a firm
chopped pickle could be added.
These breads were wonderful for last weekends family barbecue and devoured.
Ive made these breads plenty of times and you should have a beautiful tall
moist loaf. You can email me if you have questions.

My breadmaker is a toastmaster platinum plus. Ive also done these recipes
int he dak and wellbuilt when I owned them .
P.S. I use SAF or Fleischmans Gold star yeast which I personally feel does a
better job than Red Star. And I use Bakers and Chef's Flour that I buy at
Sams. Just mentioning this if you wondered what I used. Enjoy!

Joan,"Flour Power"                                                                                                                           

`[1;33;46mRainbow V 1.18.3 for Delphi - Registered