"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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 350º for 20-25 or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.

 

 

 

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