2 pkgs. dry yeast
2 c. warm water (105 to 115 degrees)
1/4 c. minced fresh dillweed or
1 1/2 tbsp. dried whole dillweed
2 tbsp. sugar
3 tbsp. pimento stuffed olives, chopped
2 tbsp. butter, melted
2 tsp. salt
4 1/2 c. flour, divided
1 tsp. dillseeds

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in dillweed, sugar, olives, butter, salt, and 2 cups of the flour. Beat at medium speed with an 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), free from drafts, 45 minutes or until doubled in bulk. (Dough may be light and bubbly.) Punch raised dough down and vigorously stir with a wooden spoon 30 seconds. Turn out into a lightly greased 2-quart round casserole. Let rise for another 1/2 hour. Sprinkle top with 1 teaspoon dillseeds. Bake at 375 degrees for 55 to 60 minutes, covering top of bread with aluminum foil to prevent browning if necessary. Remove from casserole and let cool on a wire rack.