Have you noticed that dill pickle-flavored dishes are everywhere lately? There’s dill pickle brined chicken fingers, dill pickle bread from Happy Go Marni, and then there was an entire round-up of ways from The Kitchn to use leftover dill pickle brine.
Well, what is a gal like me to do? Create a dill pickle challah of course.
The dill pickle-ness of this recipe is subtle, and while it does use pickle juice in the dough, it’s the topping of garlic, red pepper flakes, fresh dill, and sea salt that really shines.
This savory challah is the perfect vehicle for some sliced deli meats like corned beef, pastrami, turkey, or even some tongue.
Dill Pickle Challah
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Ingredients
For the dough: 3/4 cup lukewarm water 3/4 cup leftover pickle juice, warmed to lukewarm temperature 1 ½ Tbsp yeast ½ tsp sugar 5 cups unbleached all-purpose flour ½ cup sugar ½ Tbsp salt ¼ cup vegetable oil ½ Tbsp jarred, chopped garlic (fresh is fine too) 2 Tbsp chopped fresh dill 2 eggs For the top: 1 egg + 1 egg yolk + 1 tsp water 1 Tbsp dried, minced garlic pieces 2 Tbsp chopped fresh dill 1/4 tsp red pepper flakes 1/4 tsp thick sea saltDirections
In a small bowl place yeast, 1 tsp sugar, lukewarm water and lukewarm pickle juice. Allow to sit around 5-10 minutes, until it becomes foamy on top.
In a large bowl or stand mixer fitted with whisk attachment, mix together 1 1/2 cups flour and salt. After the water-yeast mixture has become foamy, add to flour mixture along with oil, jarred garlic and dill. Mix thoroughly.
Add another 1 ½ cups of flour and 2 eggs until smooth. Switch to the dough hook attachment if you are using a stand mixer.
Add another 1 cup of flour and then remove from bowl and place on a floured surface. Knead remaining 1 cup of flour into dough until it is firm and elastic. It should bounce back slightly when you poke it.
Place dough in a greased bowl and cover with damp towel. Allow to rise 3-4 hours.
Remove dough from bowl and divide into two. Braid each section into desired shape challah. (Makes two medium-large challah loaves).
Preheat oven to 350 degrees.
Bake for 25 minutes or until just golden on top and challah feels light and hollow.
challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
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