Bread baking does not always require the physical labor of kneading. This recipe falls into the category of batter breads where the texture is achieved through vigorous stirring rather than folding. It relies on the yeast to do the heavy lifting while the oven transforms the loose dough into a structured, golden loaf.
The flavor profile here is savory and bold. The dill provides an herbal aromatic quality that fills the kitchen while the pimiento-stuffed olives offer a brine that cuts through the starch. Baked in a round casserole dish, the final loaf has a unique shape that looks beautiful on a table. It is substantial enough to be served with a hearty stew or simply toasted with salted butter.
The Recipe Yields: 1 round loaf | Prep time: 1 hour | Cook time: 60 minutes
Ingredients
- 2 packages dry yeast
- 2 cups warm water (105° to 115°)
- 1/4 cup minced fresh dillweed (or 1 1/2 tablespoons dried dillweed)
- 2 tablespoons sugar
- 3 tablespoons chopped pimiento-stuffed olives
- 2 tablespoons butter or margarine, melted
- 2 teaspoons salt
- 4 1/2 cups all-purpose flour, divided
- 1 teaspoon dill seeds
Instructions
- Activate the Yeast Dissolve the yeast in the warm water in a large bowl. Let it stand for 5 minutes until it becomes foamy and active.
- Mix the Batter Stir in the minced dillweed, sugar, chopped olives, melted butter, salt, and 2 cups of the flour. Beat at medium speed with an electric mixer until the mixture is smooth. Gradually stir in the remaining 2 1/2 cups of flour to make a soft dough.
- Rise Place the dough in a well-greased bowl and turn it once to grease the top. Cover and let it rise in a warm place free from drafts. Allow it to sit for 45 minutes or until it has doubled in bulk. The dough may appear light and bubbly.
- Beat Down and Shape Punch the dough down. Vigorously stir it with a wooden spoon for 30 seconds. This step removes large air pockets. Turn the dough out into a lightly greased 2-quart round casserole dish. Sprinkle the top of the dough with the dill seeds.
- Bake Bake at 375°F for 55 to 60 minutes. If the top begins to brown too quickly, cover the bread loosely with aluminum foil. Remove the bread from the casserole dish immediately and let it cool on a wire rack to prevent the bottom from becoming soggy.
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Olive & Dill Casserole Bread
This Olive & Dill Casserole Bread is a savory batter bread that eliminates the need for kneading. Baked in a round casserole dish, it features the brine of pimiento-stuffed olives and the aromatic freshness of dillweed. It creates a golden, textured loaf perfect for serving with soups or as a distinct side dish.
Ingredients
Instructions
Activate the Yeast
-
Dissolve the yeast in the warm water in a large bowl. Let it stand for 5 minutes until it becomes foamy and active.
Mix the Batter
-
Stir in the minced dillweed, sugar, chopped olives, melted butter, salt, and 2 cups of the flour. Beat at medium speed with an electric mixer until the mixture is smooth. Gradually stir in the remaining 2 1/2 cups of flour to make a soft dough.
Rise
-
Place the dough in a well-greased bowl and turn it once to grease the top. Cover and let it rise in a warm place free from drafts. Allow it to sit for 45 minutes or until it has doubled in bulk. The dough may appear light and bubbly.
Beat Down and Shape
-
Punch the dough down. Vigorously stir it with a wooden spoon for 30 seconds. This step removes large air pockets. Turn the dough out into a lightly greased 2-quart round casserole dish. Sprinkle the top of the dough with the dill seeds.
Bake
-
Bake at 375°F for 55 to 60 minutes. If the top begins to brown too quickly, cover the bread loosely with aluminum foil. Remove the bread from the casserole dish immediately and let it cool on a wire rack to prevent the bottom from becoming soggy.
