French Herb Bread

This herb bread uses a clever shortcut: dry ranch salad dressing mix stirred right into the yeast dough for instant herbaceous flavor without measuring out half a dozen individual spices. The buttermilk in the dough adds tang and tenderness that regular water or milk can’t match.

The dough gets shaped into two long loaves rolled up tight like French bread, with diagonal slashes across the top that let steam escape and create that rustic bakery look. Brushing with melted butter and a final sprinkle of the reserved dressing mix while the loaves are still warm gives you a savory, herb-crusted exterior.

Kneading for a full 5 to 10 minutes develops the gluten enough to give these loaves structure and chew. The dough should feel smooth and spring back when you poke it.

Chef Tips

• Heat the buttermilk mixture to 120-130°F (49-54°C). This activates the yeast without killing it. Use a thermometer if you’re unsure.
• The warm oven trick (lowest setting for one minute, then off) creates an ideal proofing environment. Don’t skip it on cold days.
• Slash the tops with a sharp serrated knife or razor blade. A dull blade drags the dough and deflates it.
• These loaves freeze well. Wrap tightly in foil and freeze up to a month. Reheat in the oven, not the microwave.

Variations

• Use Italian dressing mix instead of ranch for a more Mediterranean herb flavor.
• Add shredded Parmesan to the dough for cheesy herb bread.
• Shape into rolls instead of loaves for individual dinner portions. Reduce baking time to 18 to 20 minutes.