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Ranch Bread…Mmmm,Mmmm-Joy!

February 1, 2010

The perfect lazy Sunday activity:  baking bread. 

Maddie and I made Ranch Bread last Sunday.  And let me tell you, it was delicious!  This recipe takes a bit of time, what with all the waiting around for the dough to rise and all, but I promise it’s worth it.  So, so yummy!  And, as an extra bonus, it makes four loaves, which comes in handy because the first loaf almost always gets eaten right out of the oven.  : )

Ranch French Bread

2 packages (1/4 ounce each) active dry yeast.

1/2 C. warm water

1/2 C. sugar, divided

2 C. warm buttermilk

1/2 C. butter or margarine, softened

3 eggs

2 envelopes Hidden Valley Ranch salad dressing mix

2 tsp. salt

8 to 9 C. all-purpose flour

Additional butter or margarine, melted

In a mixing bowl, dissolve yeast in warm water.  Add 1 tsp. sugar; let stand for 5 minutes.  In a small sauce pan, warm buttermilk.  Add the warm buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups of flour and remaining sugar; beat until smooth.  Stir in enough remaining flour to form a soft dough (about 4 more cups).  Turn onto a floured surface; knead until smooth and elastic, adding the extra cup of flour as needed, about 8 minutes.  Place in a large buttered bowl, turning once to grease top.  Cover loosely with a clean kitchen towel and let rise in a warm place until doubled, about 1 hour. 

Punch dough down.  Turn onto a lightly floured surface; divide into fourths.  Roll each portion into a 14-in. x 12-in. 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 sharp knife, make five shallow slashes across the top of each loaf.  Cover and let rise in a warm place until doubled, about 30 minutes.

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

Makes 4 loaves.

Special notes:  

1.  The heated buttermilk will appear curdled, but don’t worry–it’s okay. 

2.  If you don’t have a warming oven, you can just preheat your oven to 200.  When the temperature reaches 150, turn the oven off.  Your oven will be warm, but not too hot.

Enjoy!!

XO,

Vicki

PS I’ve discovered that my normally very patient family is not so patient when I tell them they can’t eat something until I’ve  photographed it for the blog.  : )

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One Comment leave one →
  1. February 2, 2010 4:10 am

    this looks absolutely delicsh!
    since the winner of my blog giveaway never got in touch, i chose a new random number and YOU ARE THE NEW WINNER! you will receive a calligraphy letter and vintage stamp set to send to someone of your choice!

    please email me asap. thank you!
    marta@martacards.com
    and congrats.

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