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Ranch French Bread

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

56 ServingsPrep: 30 min. + rising Bake: 20 min.

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 sugar
1/2 cup butter, softened
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,

2 of 2

Ranch French Bread (continued)

Directions (continued)

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).

Nutrition 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.