DILL PICKLE BREAD
1/3 c. dill pickle juice 2/3 c. warm water (110 degrees F.)
1 tsp sugar 1 dill pickle, chopped fine 1 Tbsp. butter, softened 1 Tbsp. Mrs. Dash 1/2 tsp. dill weed 2 c. PLUS 2 Tbsp. Flour 2 tsp. active dry yeast
Dissolve yeast and sugar in a cup for about 10 minutes,
or until frothy.
*Please note the bread pictured was removed from the machine for baking in a cast iron dutch oven.