French Herb Bread

Directions

In a large mixer bowl, combine 2 cups flour, yeast and 3 teaspoons dry salad dressing mix.

Reserve remaining mix.

Heat buttermilk, water and shortening until warm (120-130 degrees): need not melt.

Add to flour mixture.

Add egg. Blend until moistened; beat 3 minutes at medium speed.

Gradually add enough flour to make a firm dough.

Knead on a well floured surface until smooth and elastic (5-10 minutes).

Place in greased bowl; turn to grease top.

Cover; let rise in warm oven (turn on lowest setting for 1 minute, then turn off) for 20 minutes.

Punch down dough; divide into 2 parts.

On lightly floured surface, roll or pat each part to a 12×7 inch rectangle.

Starting with longer side, roll up tightly sealing edges and ends.

Place seamside down on greased cookie sheet.

Make diagonal slashes about 2 inches apart in tops of loaves.

Cover; let rise in warm oven until light and doubled, about 30 minutes.

Bake in preheated 375℉ (190℃) oven for 25 to 30 minutes.

While warm, brush with melted butter; sprinkle with 1 teaspoon reserved salad dressing mix.

Cool on wire racks.