olive-dill casserole bread
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 granulate...
Ingredients
- 2packagedry yeast
- 2cupwarm water (105 to 115 degrees f)
- 1/4cupminced fresh dill weed or
- 11/2 tablespoons dried dill weed
- 2tablespoongranulated sugar
- 3tablespoonchopped pimento-stuffed olives
- 2tablespoonbutter or margarine, melted
- 2teaspoonsalt
Directions
- 1
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
- 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