Salmon chowder recipe sounds delicious

Dill Pickle bread a twist on the ordinary

Hell’s Kitchen Salmon Chowder

1/2 c. melted butter

1 c. celery

1 c. onion

2 c. potatoes

1/2 c. flour

1/4 tsp. pepper

1/2 tsp. salt

5 c. milk

1 6 oz. canned milk

1 7 oz. canned salmon and juice

1/4 c. parsley

Saute’ vegetables for approx. 20 mins. Stir in flour, pepper and salt. Slowly add milks. Stir until thickened. Flake salmon and add.

Ultra Moist Dill Pickle Bread


1 1/4 cups dill pickle juice, strained from the jar and warmed per yeast instructions

2 tsp active dry yeast ( or bread machine yeast if using ABM )

1 egg room temperature

2 Tbs oil ( I like olive )

2 Tbs sugar

1 tsp dill weed or more to taste

3 cups all purpose flour(+)

How to make it…

If using a bread machine, follow manufacturer’s instructions for making the loaf or using the dough cycle.

If using a food processor follow machine’s instructions for making bread dough

If prefer kneading by hand which I did, dissolve yeast in all the warm pickle liquid till foamy.

Add the egg, oil, sugar and gradually enough flour to make a knead-able dough.

Knead till soft and pliable, on lightly floured surface about 5 minutes or so.

Let dough rest in an oiled bowl, covered till double in a warm place ( about 1 hour ).

Lightly deflate dough and shape into a loaf and place in an oiled 9 x 5 loaf pan.

Let rise covered in a warm place until dough reaches the top of the pan or puffy about another hour.

Bake in a preheated 350 oven about 25-30 minutes or golden.

Remove from pan and let cool before slicing.

Note: no salt is need for this bread.

Dora Miner is a local cook and baker and writes a regular column for The Pipestone Flyer.

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