- 2 (.25 ounce) envelopes active dry yeast
- 1/2 cup warm water
- 1 1/2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
- 1 egg
- 2 tablespoons vegetable oil
- 1 (1 ounce) package dry Ranch-style dressing mix
- 5 cups all-purpose flour
- 1 teaspoon salt
- In a large bowl, sprinkle the yeast over the warm water. Let stand for about 10 minutes, until foamy.
- Stir the buttermilk, egg, oil, dressing mix, and salt into the yeast mixture. Stir in 2 cups of the flour using a wooden spoon. Add remaining flour 1/2 cup at a time until the dough can be picked up out of the bowl. Knead on a floured surface for 6 to 8 minutes, until smooth and elastic. Try not to add much more flour. Place in a greased bowl, and turn to coat. Cover with a cloth, and let it rise in a warm place until doubled in size.
- Press the air out of the dough, and divide into two pieces. Form into tight loaves, and place each one into a greased 8x4 inch loaf pan. Let rise until a your finger leaves a mark when lightly pressed into the dough.
- Preheat the oven to 350 degrees F (175 degrees C). Bake loaves for about 20 minutes in the preheated oven, until golden brown. When finished, the loaves should sound hollow when tapped on the bottom.
10/23/2019
recipepes.com
buttermilk-herb bread, recipe
PT15M
PT1H
5
455 calories
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