Makes one 1 1/2-pound loaf.

1 cup lukewarm dill pickle juice (110 degrees F)*
1 large dill pickle, finely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon dried dill weed
1 tablespoon granulated sugar
1/4 teaspoon salt
3 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast

* NOTE: Can use 1/2 cup dill pickle juice and 1/2 cup warm water (110 degrees F.)

Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. NOTE: Depending on how big your pickle is and how much juice is in the pickle, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan dusted with cornmeal; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.

After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.)