"The belly rules the mind."--Spanish Proverb

Ranch French Bread Recipe

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This recipe for Ranch French Bread, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Maloney
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg (1/4 oz. each) active dry yeast
1/2 c. warm water ( 110 to 115 degrees)
1/2 c. sugar, divided
2 c. warm buttermilk (110 to 115 degrees)
1/2 c. butter, softened
3 eggs
1 to 2 envelopes original ranch salad dressing mix
2 tsp. salt
8 to 9 c. all-purpose flour
additional butter, melter

Directions:
Directions:
In a mixing bowl, dissolve yeast in warm water. Add 1 tsp. sugar; let stand for 5 min. Add buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups flour and remaining sugar; 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 min. Place in a greased bow, turning once to grease top. Cover and let rise in a warm place until doubled, abour 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into fourths.Roll each portion into a 14x12 inch 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 sharpe knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 min.
Bake at 350 for 20-25 or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.

 

 

 

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