Instructions
1. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together 2 cups of the flour, instant yeast, sugar, salt, garlic powder, dried dill, and black pepper.
2. Combine Wet Ingredients: In a separate bowl or measuring cup, whisk together the warm milk, dill pickle brine, melted butter, and the egg until well combined. (Note: Ensure the milk is just warm, not hot, to avoid scrambling the egg.)
3. Make the Dough: Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, adding the remaining ½ to 1 cup of flour a little at a time until the dough pulls away from the sides of the bowl and is slightly tacky but not sticky.
4. Add Pickles: Reduce the mixer speed to low and add the finely chopped dill pickles. Mix just until they are evenly distributed throughout the dough.
5. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Turn it over to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
6. Shape & Second Rise: Punch down the dough to release the air. Shape it into a loaf and place it into a greased 9×5 inch loaf pan. Cover the pan and let the dough rise again for 30-45 minutes, until it domes about an inch above the rim of the pan. Meanwhile, preheat your oven to 350°F (175°C).
7. Bake: Bake the bread for 45-50 minutes, or until the crust is deep golden brown and the internal temperature registers 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, tent it loosely with aluminum foil.
8. Finish & Cool: As soon as the bread comes out of the oven, brush the top with the 2 tablespoons of melted butter and sprinkle with the extra dried dill and coarse sea salt. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from getting soggy
