Recipe For Cooking Olive-Dill Casserole Bread

Toaster Oven Breads :: Sweet and Savory Yeast Breads

Olive-Dill Casserole Bread

2 pkg. dry yeast
2 C. warm water (105 to 115 degrees F)
1/4 C. minced fresh dill weed or
    1 1/2 Tbsp. dried dill weed
2 Tbsp. sugar
3 Tbsp. chopped pimento-stuffed olives
2 Tbsp. butter or margarine, melted
2 tea. salt
4 1/2 C. flour, divided
1 tea. dill seed

Dissolve yeast in warm water in a lrg. bowl, and let stand 5 min. Stir in dill weed, sugar, olives, butter, salt and 2 C. of the flour. Beat at med. speed with electric mixer until mixture is smooth. Gradually stir in enough remaining flour to make a soft dough. Place dough in a well-prepared bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 45 min. 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 prepared 2-qt. round casserole. Sprinkle top of dough with 1 tea. dill seed. Bake at 375 degrees F for 55 to 60 min., 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.