I found this recipe in one of my Taste Of Home cookbooks. I’ve been looking for recipes to use my homemade ranch packets in, so I thought I’d give it a try.
It was a hit!! The first time I made it I sliced it up and made BLT’s with fried eggs and avocado slices. I wish I had taken a picture. They were delicious!
This bread is very tender and has a wonderful ranchy flavor.
Step 1 – Start by mixing the yeast, warm water, and a pinch of sugar in a small bowl. Let it sit for 10 minutes.
Step 2 – Put the buttermilk, butter, sugar, eggs, ranch salad dressing mix, and salt in a mixer, blend well. Stir in the yeast and water mixture.
Step 3 – Add 2 cups of flour to the mixer and stir until smooth. While the mixer is still mixing add enough of the remaining flour to form a soft dough that pulls away from the bowl. That will be about 2.5 more cups.
Step 4 -Turn the dough onto a floured surface and knead until smooth and elastic – about 6 to 8 minutes.
Step 5 – Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled – (about 1 hour).
Step 6 – Punch the dough down and divide into 2 pieces. Roll each piece into a 14″ x12″ rectangle.
Roll up each piece starting with the long side. Pinch the seam to seal and tuck the ends under. Place seam side down on a greased baking sheet and let rise until doubled – about 30 minutes.
Step 7 – Bake at 350 degrees for 20-25 minutes or until golden brown. Brush with melted butter.
I used this bread to make egg salad sandwiches last night for our Care Group meeting and they were yummy, yummy!
Ranch French Bread
Author: Adapted from Taste of Home by The Queen Of The Red Doublewide
- 1 packet of active dry yeast - 1 packet equals 2¼ teaspoons
- ¼ cup warm water 110 - 115 degrees
- 1 cup buttermilk warmed to 110-115 degrees
- ¼ cup butter softened
- ¼ cup sugar
- 2 eggs
- 1 packet ranch seasoning mix (try my homemade one it works great!)
- 1 teaspoon salt
- 4 to 4½ cups unbleached all purpose flour
- In a small bowl, dissolve yeast in warm water with a pinch of sugar and let it sit for ten minutes.
- Put buttermilk, butter, sugar, eggs, salt and ranch seasoning into a mixer and stir well. Add the yeast and water mixture and stir.
- Add 2 cups of flour and mix until nice and smooth, add the next two cups of flour and then add a little at a time until the dough pulls away from the bowl.
- Turn onto a floured surface and knead until smooth, about 6-8 minutes.
- Place in a greased bowl, cover, and let rise until doubled.
- Punch down and divide into two pieces. Roll each piece into a 14"X12" rectangle, then roll up starting with the long side. Pinch the seams to seal and tuck the ends under. Place seam side down on a greased baking sheet, cover and let rise until doubled.
- Bake at 350 degrees for 20 to 25 minutes or until golden brown. Brush with melted butter.