Ranch French Bread

I use Ranch dressing when I make this, but it's equally as good with onion soup, or your favorite dry mix. While the directions indicate loaves, I've often made these as individual French rolls.

2 pkg active dry yeast
1/2 C warm water (110 to 115)
1/2 C sugar, divided
2 C warm buttermilk (110 to 115)
1/2 C butter, softened
3 eggs
1 to 2 envelopes original ranch salad dressing mix
2 tsp salt
8 to 9 C all purpose flour
Additional butter, melted.

In mix bowl, dissolve yeast in warm water. Add 1 tsp sugar; let stand 5 min. Add buttermilk, butter, eggs, ranch dressing mix, salt, 4 C flour and remaining sugar; beat til smooth. Stir in enough remaining flour to form soft dough. Knead til smoothe about 6-8 min. Place in greased bowl, turn once. Cover and let rise about 1 hour. Punch dough down. Turn onto lifhtly floured surface. Divide into 4ths. Roll each into 14 x 12 in rectangle. Roll up jelly roll style, pinch seams and tuck ends under. Place seam side down on two greased baking sheets, make 5 shallow slashes across the top of each loaf. Cover and let rise until double, about 30 min. Bake til brown. Brush w/melted butter. Remove to wire racks to cool. Recipe can be halved for 2 loaves.

Recipe Summary:
Yield: 4 loaves
Prep Time: 20 minutes plus risings
Cook Time: 20 – 25 MINUTES 350 oven

Other recipes by Mountain Brook Cottages:
Down South Peach Skillet Pie
Fresh Apple Cake
Quick Zesty Green Beans
Pumpkin Pie Cake – Smaller Version
Mimi’s Pickled Eggs And Beets
Maqelle's Easy Florentine Rolls
Rosemary Olive Oil Bread
Cinnamon Swirl Orange Bread
Cowboy Coffee Cake
Harvest Pie
Hash Brown And Ham Quiche
Cranberries Jezebel
Cube Steak Parmigiana
Pammie's Apricot Cheese Cake
World's Best Cookies

Recipe Provided By:
Mountain Brook Cottages
Sylva, NC

Sylva Bed and Breakfast Inns