French Herb Bread
Yield
1 loafPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
all-purpose flour
|
|
| 2 | packages |
yeast, active dry
|
|
| 1 | package |
salad dressing mix, ranch
|
* |
| 355 | ml |
buttermilk
|
|
| 118 | ml |
water
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 15 | ml |
butter
or margarine, melted |
|
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 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.
