Slow Cooker Dill Pickle Bread

Follow our step-by-step guide on how to make Slow Cooker Dill Pickle Bread.

1. Step 1

   In the bowl of a stand mixer fitted with a dough hook, combine the warm water, dill pickle juice, yeast, and sugar. Let it sit for about 5 minutes until the yeast softens and bubbles form.

2. Step 2

   Add the bread flour, shredded Cheddar cheese (if using), diced dill pickles, olive oil, and dried dill weed to the yeast mixture. Mix on medium speed for 5 to 6 minutes until the dough is smooth and elastic.

3. Step 3

   Coat the slow cooker insert with cooking spray. Shape the dough into a loaf and place it in the slow cooker. Sprinkle the top with sea salt.

4. Step 4

   Cover the slow cooker with a thin kitchen towel or paper towel before placing the lid on. This prevents moisture from dripping onto the bread.

5. Step 5

   Allow the dough to rise for 1 hour and 30 minutes. Then, turn the slow cooker on Low for 15 minutes, turn it off, and let it rise for another 1 hour and 15 minutes.

6. Step 6

   Cook the bread on High for 1 hour and 30 minutes. Then, reduce the heat to Low and cook for an additional 15 minutes, or until the bottom is browned.

7. Step 7

   Once cooked, let the bread cool before slicing. Place the loaf on its side or on a wire rack to prevent the bottom from becoming soggy.