Tangy Dill Bread (Print Version)
# Ingredients:
01 -
2 tablespoons sugar.
02 -
1 packet onion soup mix.
03 -
1/3 cup diced dill pickles.
04 -
1 1/4 teaspoons baking powder.
05 -
1/2 cup vegetable oil.
06 -
3/4 cup sour cream.
07 -
2 large eggs.
08 -
1/4 cup fresh dill.
09 -
2 tablespoons pickle juice.
10 -
1 3/4 cups all-purpose flour.
11 -
1/4 teaspoon baking soda.
# Instructions:
01 -
Set your oven to 350°F and line a 9x5 pan with some parchment paper.
02 -
Stir together the sour cream, eggs, pickle juice, and oil. Toss in the chopped pickles after mixing.
03 -
Stir baking soda, soup mix, powder, sugar, and flour together until combined.
04 -
Pour wet mix into the dry, stirring gently. Add the fresh dill last.
05 -
Pour the batter into the pan. Put in the oven for around 40 minutes. A toothpick should come out clean. Let it cool in the pan for 10 minutes.
# Notes:
01 -
Use a gluten-free blend if you want a GF option.
02 -
Substitute with dairy-free sour cream and flax eggs for a vegan-friendly version.
03 -
It stays fresh for 2 days at room temperature, 7 days in the fridge, or 2 months in the freezer.