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Ranch Butter Bread


  • 2 Tbsp. yeast
  • 1/2 cup warm water
  • 1/2 cup sugar
  • 2 cup warm buttermilk
  • 1/2 cup butter, softened
  • 3 eggs, beaten
  • 1-2 env. original Ranch salad dressing mix
  • 2 tsp. salt
  • 8-9 cups flour


In a bowl dissolve yeast in warm water. Add sugar; let set 5 minutes, then add buttermilk, butter, eggs and Ranch dressing. Mix salt and 4 cup flour and beat well until smooth. Stir in remaining flour and knead until smooth and elastic. Cover and let rise in a warm place until double. Punch dough down and divide into 4 portions. Roll each one into approximately 14x12 inch rectangle. Roll up jellyroll style starting with the long end. Punch seams shut and tuck ends under. place seam side down on greased baking sheets. With a sharp knife make 5 shallow slashes across the top of each loaf. Cover and let rise until double; 30 minutes or so. Bake at 350 degrees F for 20-25 minutes or until golden. Brush with butter. Heated buttermilk will appear curdled; regular milk may be used.


By Robin from Washington, IA

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