Ranch French Bread

Description:
I use Ranch dressing when I make this, but it's equally as good with onion soup, or your favorite dry mix. While the directions indicate loaves, I've often made these as individual French rolls.

Ingredients:
2 pkg active dry yeast
1/2 C warm water (110 to 115)
1/2 C sugar, divided
2 C warm buttermilk (110 to 115)
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, melted.

Directions:
In mix bowl, dissolve yeast in warm water. Add 1 tsp sugar; let stand 5 min. Add buttermilk, butter, eggs, ranch dressing mix, salt, 4 C flour and remaining sugar; beat til smooth. Stir in enough remaining flour to form soft dough. Knead til smoothe about 6-8 min. Place in greased bowl, turn once. Cover and let rise about 1 hour. Punch dough down. Turn onto lifhtly floured surface. Divide into 4ths. Roll each into 14 x 12 in rectangle. Roll up jelly roll style, pinch seams and tuck ends under. Place seam side down on two greased baking sheets, make 5 shallow slashes across the top of each loaf. Cover and let rise until double, about 30 min. Bake til brown. Brush w/melted butter. Remove to wire racks to cool. Recipe can be halved for 2 loaves.



Recipe Summary:
Yield: 4 loaves
Prep Time: 20 minutes plus risings
Cook Time: 20 – 25 MINUTES 350 oven
Comments:



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Recipe Provided By:
Mountain Brook Cottages
Sylva, NC

Sylva Bed and Breakfast Inns