Ranch Bread

This is the bread you make when ordinary white bread feels boring but you don’t have time for anything fancy. A packet of dry ranch dressing mix carries the whole flavor profile: buttermilk, garlic, onion, parsley and dill all in one envelope. Combined with bread machine convenience, you get a tangy, savory loaf in a few hours of unattended work.

The dry ranch mix is the genius shortcut. Most bread machine recipes call for measuring out half a dozen seasonings separately. A single packet of ranch seasoning compresses that work into one easy addition, and the dehydrated buttermilk in the mix contributes a tangy depth that plain flour and water can’t match.

The extra 3 tablespoons of flour beyond the 4 cup base are doing structural work. Ranch seasoning mix contains some salt and dehydrated dairy that affects dough hydration, so the extra flour compensates and ensures the dough reaches the right consistency. Don’t reduce it.

Olive oil rather than butter or vegetable oil is the right choice for ranch bread. Olive oil’s natural fruitiness complements the herbs in the ranch mix without overwhelming them. The 1 tablespoon also helps tenderize the crumb without making the bread overly rich.

Pro Tips

• Check the dough after 5 minutes of kneading. It should pull cleanly from the sides. Add 1 tablespoon water if too dry, 1 tablespoon flour if too wet.
• Use the basic or white bread cycle for proper rise time.
• Slice when fully cooled. Hot bread tears and the crumb is gummy.
• The bread is excellent toasted for sandwiches or sliced thick and grilled with olive oil.

Variations

• Stir in ½ cup grated cheddar cheese with the herbs for ranch-cheddar bread.
• Add 2 tablespoons of dried minced onion for added texture and onion punch.
• Substitute Italian seasoning mix or onion soup mix for ranch for different flavored loaves.
• Use the bread for grilled cheese, BLTs, or alongside a hot bowl of tomato soup.