Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

You might want to carefully guard still-warm-from-the-oven Ranch French Bread if you want any left for dinner. Yeah, family can be that sneaky.

Yields60 Servings
Cook Time25 mins

 2 tbsp yeast
 ½ cup warm water
 1 tsp sugar
 2 cups warm buttermilk (buttermilk will appear curdled when heated)
 ½ cup butter or margarine (softened)
 4 Nature's Yoke eggs
 2 pkgs. dry ranch salad dressing mix
 ½ cup sugar
 2 tsp salt
 8 cups all-purpose flour

1

Dissolve the yeast in the warm water; add the 1 teaspoon sugar and let stand for 5 minutes.

2

Add the buttermilk, butter, eggs, ranch dressing mix, sugar, salt and 4 cups flour and beat until smooth. Add in enough flour to make the dough soft and ready to knead. Knead on a floured surface until smooth and elastic.

3

Place dough in a greased bowl and grease the top of the dough. Cover and let rise until doubled in size.

4

Punch dough down and divide into 4 portions. Roll the dough out in a 14 x 12 inch rectangle and roll up jelly-roll style, starting with the long side. Seal all seams and place seam side down on greased baking sheets. Make 5 shallow slashes across the top of each loaf. Cover and let rise until doubled in size.

5

Bake at 350 degrees F. for 20-25 minutes or until golden brown. Brush with melted butter and remove from baking sheets to cool.

Ingredients

 2 tbsp yeast
 ½ cup warm water
 1 tsp sugar
 2 cups warm buttermilk (buttermilk will appear curdled when heated)
 ½ cup butter or margarine (softened)
 4 Nature's Yoke eggs
 2 pkgs. dry ranch salad dressing mix
 ½ cup sugar
 2 tsp salt
 8 cups all-purpose flour

Directions

1

Dissolve the yeast in the warm water; add the 1 teaspoon sugar and let stand for 5 minutes.

2

Add the buttermilk, butter, eggs, ranch dressing mix, sugar, salt and 4 cups flour and beat until smooth. Add in enough flour to make the dough soft and ready to knead. Knead on a floured surface until smooth and elastic.

3

Place dough in a greased bowl and grease the top of the dough. Cover and let rise until doubled in size.

4

Punch dough down and divide into 4 portions. Roll the dough out in a 14 x 12 inch rectangle and roll up jelly-roll style, starting with the long side. Seal all seams and place seam side down on greased baking sheets. Make 5 shallow slashes across the top of each loaf. Cover and let rise until doubled in size.

5

Bake at 350 degrees F. for 20-25 minutes or until golden brown. Brush with melted butter and remove from baking sheets to cool.

Ranch French Bread