Olive Dill Patio Bread - Recipe

Recipe Index	New Recipes ~ everyday ~	Rated Recipes tested and reviewed	Popular Recipes fun!	Cooking Times & Temps for various meats and cuts	Unit Conversion cups, ounces, tbsp.	Diet & Health vitamins, minerals	Nutrition Facts


OLIVE DILL PATIO BREAD
2 pkgs. dry yeast 1 tbsp. sugar 2 tsp. salt 1 tbsp. butter 1 1/2 tbsp. dill weed 3 tbsp. chopped, stuffed olives 4 1/2 c. flour 1 tsp. dill seed Sprinkle yeast over hot water, set 5 minutes. Add next 5 ingredients and stir. Add 3 cups flour and beat on medium speed 2 minutes. Add rest of flour and beat with spoon. Cover bowl with wax paper and towel. Let rise until double stir down and pour into 1 1/2 or 2 quart casserole dish. Sprinkle top with dill seed and bake in 375°F oven 55 to 60 minutes. Butter crust. Cover with foil if it gets too brown.

Related recipes

recipe reviews
Olive Dill Patio Bread

· Oct 23 · #8812

Tom Cooke says:

This recipe is lacking the amount of warm water needed. I used 1/2 cup of warm water to dissolve my yeast in and another 1 1/2 cups of warm water once I put all the flour in the mixing bowl. In addition, I added an additional ounce of chopped Olives and 4 oz. of grated Cheddar cheese.

After mixing, I let it rest for 2 hours before punching it down and again let it rest for another hour. I cut it in half and placed each half in a bread pan. The Cheddar Cheese adds to the flavor which goes well with the Olives.

Related recipe search

“FISH FILLETS”
		“OLIVE DILL”
		“SALMON DILL SAUCE”

New recipes

Top of page

—Recipe Index—

Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables

SUPPORT THIS RECIPE BY SHARING
	Print recipe:	Printer-friendly version
	Link to recipe:	Copy
	Email recipe to:	SendSend