Olive Dill Bread
Round Dutch oven bread made with fresh dill and olives.
Ingredients
dry yeast
2
warm water (105-115°F)
2 cup
fresh dill (chopped, or 1.5 tbsp dried dill)
1/4 cup
sugar
2 tbsp
olives (chopped pimento olives)
3 tbsp
butter or margarine (melted)
2 tbsp
salt
2 tsp
all-purpose flour (divided)
4.5 cup
dill seed
1 tsp
Instructions
1
Activate Yeast
Dissolve yeast in warm water in a large bowl and let stand for 5 minutes.
2
Mix Dough
Add dill, sugar, olives, butter, salt, and 2 cups flour. Beat with an electric mixer at medium speed until smooth. Gradually add remaining flour until dough is soft.
3
First Rise
Place dough in an oiled bowl, turning to coat surface with oil. Cover and let rise in a warm, draft-free place for 45 minutes until doubled in volume.
4
Shape and Bake
Punch down and beat vigorously with a wooden spoon for 30 seconds. Pour into an oiled 2-quart round casserole dish. Sprinkle with 1 tsp dill seed. Bake at 375°F for 55-60 minutes, covering with foil if needed to prevent over-browning.
