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Ranch French Bread Recipe
Ranch French Bread Recipe photo by Taste of Home

Ranch French Bread Recipe

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4.5 9
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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
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES:56 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES: 56 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Ranch French Bread in Taste of Home April/May 2002, p33

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Reviewed Dec. 23, 2013

"Love this one. It's one of my "go to" bread recipes."

Reviewed Dec. 14, 2012 Edited Feb. 2, 2014

"Good, but two packages of Ranch were a little stronger than I preferred."

Reviewed May. 15, 2012

"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 Dec. 17, 2011

"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!"

Reviewed Mar. 18, 2011

"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."

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