Ranch French Bread
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
YIELD: 4 loaves (14 slices each).
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
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 large eggs
-
1 to 2 envelopes original ranch salad dressing mix
-
2 teaspoons salt
-
8 to 9 cups all-purpose flour
-
Additional butter, melted
Directions
-
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 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.
-
4.
Bake at 350° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 95 calories, 2g fat (1g saturated fat), 16mg cholesterol, 154mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC