Olive-Dill Casserole Bread Recipe

Olive-Dill Casserole Bread Recipe

Ingredients:

2 packs of dried yeast
1/4 c of dill weeds (fresh); minced
2 Tbsps of sugar (granulated)
2 Tbsps of melted butter
4 & 1/2 c of sifted flour (all-purpose); divided
2 c of warmed water
3 Tbsps of olives (pimiento-stuffed); chopped
2 tsps of salt
1 tsp of dili seeds

Instructions:

In mixing bowl, have yeast dissolved in warmed water then allow to stand for 5 mins. Add in sugar, butter, 2 c of flour, dill weeds, olives and salt. Beat mixture at mid-speed using a mixer ’til mixture becomes smooth.

Stir rest of flour gradually to create a soft-formed dough. Transfer in greased bowl, turn once to have surface greased. Cover; then allow to rise. Place in a warm, draft-free place for 45 mins ’til doubled.

Punch down dough and stir vigorously w/ wooden baking spoon for 30 secs. Turn into slightly-greased rounded casserole (2-quart). Dust your dough top w/ 1 tsp of dill seeds.

Oven at three hundred seventy degrees Fahrenheit an hour, covering the top part of your bread w/ foil in order to avoid overbrowning.

Remove breads from the casserole, then cool them on racks.

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