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.