Olive-Dill Casserole Bread
- 2 packages dry yeast
- 2 cups warm water (105 to 115 degrees F)
- 1/4 cup minced fresh dill weed or 1 1/2 tablespoons dried dill weed
- 2 tablespoons granulated sugar
- 3 tablespoons chopped pimento-stuffed olives
- 2 tablespoons butter or margarine, melted
- 2 teaspoons salt
- 4 1/2 cups all-purpose flour, divided
- 1 teaspoon dill seed
- Dissolve yeast in warm water in a large bowl, and let stand 5 minutes.
- Stir in dill weed, sugar, olives, butter, salt and 2 cups of the flour. Beat
at medium speed with electric mixer until mixture is smooth.
- Gradually stir in enough remaining flour to make a soft dough.
- Place dough in a well-greased bowl, turning to grease top. Cover and let rise
in a warm place (85 degrees F), free from drafts, 45 minutes or until doubled in
bulk. Dough may be light and bubbly.
- Punch dough down and vigorously stir with a wooden spoon 30 seconds.
- Turn out into a lightly greased 2-quart round casserole. Sprinkle top of dough
with 1 teaspoon dill seed.
- Bake at 375 degrees F for 55 to 60 minutes, covering top of bread with aluminum
foil to prevent overbrowning, if necessary.
- Remove bread from casserole and let cool on wire rack.
Baked bread may be frozen for up to 3 months, if desired.