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Ingredients

2 ¼ teaspoons active dry yeast 1 teaspoon white sugar 1 ¼ cups slightly warm water ½ cup dill pickle juice 3 ½ cups bread flour ½ cup shredded Cheddar cheese ¼ cup diced dill pickles, or to taste 3 tablespoons extra-virgin olive oil 1 tablespoon dried dill weed cooking spray 1 teaspoon sea salt

Nutrition Info

217.3 calories carbohydrate: 31.8 g cholesterol: 5.9 mg fat: 6.7 g fiber: 1.3 g protein: 6.9 g saturatedFat: 1.9 g servingSize: - sodium: 482.7 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.
Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.
Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.
Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes, turn off and let rise another 1 hour 15 minutes.
Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.
Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.

1 loaf

This is a basic recipe for baking rustic jalapeno or pickle bread in a slow cooker.