[X]

Home > Recipes > Ranch French Bread

Ranch French Bread Recipe

Ranch French Bread Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

Golden on the outside and tender on the inside, these lovely loaves get a fun flavor boost from ranch dressing. One slice always prompts a second helping or more, so this bread never lasts long.—Cherri Schmidt, Grand Island, Nebraska

[X]

Rate Ranch French Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Ranch French Bread Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 56 Servings

30 20 50

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm buttermilk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
3 eggs
1 to 2 envelopes original ranch salad dressing mix
2 teaspoons salt
8 to 9 cups all-purpose flour
Additional butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, ranch dressing mix, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in. x 12-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Yield: 4 loaves (14 slices each).

Editor's Note: Warmed buttermilk will appear curdled.

Nutritional Facts 1 serving (1 slice) equals 95 calories, 2 g fat (1 g saturated fat), 16 mg cholesterol, 154 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Ranch French Bread in Taste of Home April/May 2002, p33

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Bread Baking Bread Recipes Taste of Home Magazine Recipes Yeast Bread Recipes

Serve with:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Ranch French Bread

Ranch French Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Mar. 18, 2011 by Home Cook'n Woman

My boyfriend can't get enough of this recipe. I only do half of what it calls for and make 2 loaves which is enough to feed 8-10 people. Don't let the dough sit out too long. If it is left unattened as dough for 3 or more hours, it will start to stink and the bread produced from it will be unedible. Make sure to coat the bread with butter right when it comes out of the oven. This gives it a fantastic taste and texture.

Reviewed on Dec. 31, 2010 by miller0300

This is one of the easiest breads I have ever made. It is great for sandwiches, toast, garlic bread etc. Very easy and yummy.

Reviewed on Dec. 06, 2010 by Frenchbread

Soo Good! What a wonderful recipe.I have made it 3 times now and have decided 1.5 packages of the ranch mix is perfect for us.

Reviewed on Dec. 10, 2009 by lordblazer

You start with 4 cups, then just like the recipe says, "stir in enough remaining flour..." With the amount of liquid it will take between 8 to9 cups.

Reviewed on Feb. 26, 2009 by humbird420

This recipe is calling for 8-9 cups flour, but in the recipe only 4 is being used?!?!?!? What is the correct amount? I don't want to make it until I have the correct figures!!!