Ranch French Bread
 
 
This recipe makes 2 loaves - about 14 slices per loaf
Author:
Ingredients
  • 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
Instructions
  1. In a small bowl, dissolve yeast in warm water with a pinch of sugar and let it sit for ten minutes.
  2. Put buttermilk, butter, sugar, eggs, salt and ranch seasoning into a mixer and stir well. Add the yeast and water mixture and stir.
  3. 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.
  4. Turn onto a floured surface and knead until smooth, about 6-8 minutes.
  5. Place in a greased bowl, cover, and let rise until doubled.
  6. 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.
  7. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Brush with melted butter.
Recipe by Queen Of The Red Double Wide at http://queenofthereddoublewide.com/ranch-french-bread/