Olive dill casserole bread recipe

Recipe for olive dill casserole bread in our easy yeast bread recipes collection.

Recipe ingredients

• 2 cups warm water
• 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

How to make olive dill casserole bread

• 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, free from drafts, 45 minutes or until doubled in bulk.
• 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.

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