Best Delicious No-Knead Dill Pickle and Garlic Bread

 

Pickles are all the rage these days. I feel as though everyone is finally catching up to my lifelong obsession with dill pickles. This quick and easy no-knead bread comes together in minutes and is perfect for tuna salad sandwiches.

I serve this bread warm with cheese soup. It’s the perfect companion for fish dishes. It is divine when toasted and served with cream cheese and Swedish cured gravlax (salmon).

I use cottage cheese in the dough to add a rich texture and tenderness to the finished bread. Its subtle tang builds a fantastic flavor profile and complements the dill. You can use fresh dill instead of dried, which brings a bright and robust flavor. If fresh dill is used, use 1/4 cup instead of the dry dill. Adding the pickles is optional, but it lends an almost sourdough note to this quick and easy bread.

No-Knead Dill Pickle Garlic Bread

1 package (1/4 ounce) Red Star active dry yeast

3/4 cup warm water (110° to 115°)

1 cup 2% cottage cheese, small curd

½ cup finely chopped dill pickles

2 Tbsp. minced fresh garlic

2 Tbsp. dry dill

2 Tbsp. Extra Virgin Olive Oil

1 tsp.  salt

2 Tbsp. sugar

1 large egg, room temperature, lightly beaten

3 cups (360g) Organic Bread Flour

Directions

• In a large bowl, dissolve yeast in warm water. Add cottage cheese, pickles, dill, olive oil, salt, sugar, egg, and 1 cup flour; beat until smooth.
• Stir in the remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, for about 1 hour.
• Punch down the dough. Turn onto a lightly floured surface; shape into a 6-inch circle.
• Transfer to a greased 9-in. cast-iron skillet or round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
• Preheat the oven to 350°F. Bake until the crust is golden brown and the bread’s internal temperature is over 180°F, about 35-40 minutes. Remove from the pan to a wire rack to cool.

There you go!

Always My Very Best,

Your Friend Chef Tess