Olive−Dill Casserole Bread
Ingredients
- 2 package dry yeast
- 2 cup warm water (105 to 115 degrees F)
- 0.3 cup minced fresh dill weed or
- 0 tbsp dried dill weed
- 2 tbsp granulated sugar
- 3 tbsp chopped pimento-stuffed olives
- 2 tbsp butter or margarine, melted
- 2 tsp salt
- 0 cup all-purpose flour, divided
- 1 tsp dill seed
Instructions
- 1
Dissolve yeast in warm water in a large bowl, and let stand 5 minutes.
- 2
Stir in dill weed, sugar, olives, butter, salt and 2 cups of the flour.
- 3
Beat at medium speed with electric mixer until mixture is smooth.
- 4
Gradually stir in enough remaining flour to make a soft dough.
- 5
Place dough in a well-greased bowl, turning to grease top.
- 6
Cover and let rise in a warm place (85 degrees F), free from drafts, 45 minutes or until doubled in bulk.
- 7
Dough may be light and bubbly.
- 8
Punch dough down and vigorously stir with a wooden spoon 30 seconds.
- 9
Turn out into a lightly greased 2-quart round casserole.
- 10
Sprinkle top of dough with 1 teaspoon dill seed.
- 11
Bake at 375 degrees F for 55 to 60 minutes, covering top of bread with aluminum foil to prevent overbrowning, if necessary.
- 12
Remove bread from casserole and let cool on wire rack.
- 13
Baked bread may be frozen for up to 3 months, if desired.