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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
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
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Reviewed on May. 15, 2012 by xicota
I've been making this bread since it was first posted in TOH. My family raves about it! The recipe does make a lot, so be prepared to freeze some for later use. I always use the two packets of dressing mix. I've served this with everything from pot roast to spaghetti, and there is NEVER any bread left over.
Reviewed on Dec. 17, 2011 by caitybree
I've been making this recipe for years, it always turns out wonderfully delicious. I always use 2 packets of dressing mix as I love the nice rich flavor it imparts. Also, a tip. If you don't have buttermilk, add a few tablespoons vinegar to lowfat milk. Let it sit for five minutes and pour into the bowl!
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