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French Herb Bread















Trans-fat Free, High Fiber, Low Sodium


6 cups all-purpose flour
2 packages yeast, active dry
1 package salad dressing mix, ranch
1 ½ cups buttermilk
½ cup water
¼ cup vegetable shortening
1 each eggs
1 tablespoon butter
or margarine, melted


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 12x7 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 327g (11.5 oz)
Amount per Serving
Calories 7708% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 139mg 6%
Total Carbohydrate 50g 50%
Dietary Fiber 6g 23%
Sugars g
Protein 50g
Vitamin A 3% Vitamin C 2%
Calcium 14% Iron 53%
* based on a 2,000 calorie diet How is this calculated?


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