Ranch French Bread
Total TimePrep: 30 min. + rising Bake: 20 min.
Makes4 loaves (14 slices each)
- 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 large eggs
- 1 to 2 envelopes original ranch salad dressing mix
- 2 teaspoons salt
- 8 to 9 cups all-purpose flour
- Additional butter, melted
- 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 14x12-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.
Editor's NoteWarmed buttermilk will appear curdled.
Nutrition Facts1 slice: 95 calories, 2g fat (1g saturated fat), 16mg cholesterol, 154mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 3g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Dec 23, 2013
Love this one. It's one of my "go to" bread recipes.
Dec 14, 2012
Good, but two packages of Ranch were a little stronger than I preferred.
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.
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!
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.
Dec 31, 2010
This is one of the easiest breads I have ever made. It is great for sandwiches, toast, garlic bread etc. Very easy and yummy.
Dec 6, 2010
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.
Dec 10, 2009
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.
Feb 26, 2009
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!!!