Recipe by Toby Jermain
My mom used to make this bread 40 or so years ago, shortly after Hidden Valley Ranch Dressing hit the markets. It's simple and easy to make, and it tastes wonderful served hot with cold butter. Prep-time includes 1 hour inactive rising time.
- 5 -6 cups unbleached flour
- 2 (1/4 ounce) packages active dry yeast (I also add 1 packet out-dated yeast to increase the yeasty flavor of this bread)
- 1 (1 3/4 ounce) package dry ranch dressing mix
- 1 1⁄2 cups buttermilk
- 1⁄2 cup water
- 1⁄4 cup vegetable shortening (I use 1/4 cup extra virgin olive oil, tastes better and is 'less worse' for you)
- 1 egg, beaten
- 1 tablespoon butter, melted
- shortening, for baking sheet
- cornmeal, for baking sheet
Directions See How It's Made
- In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well.
- Heat buttermilk, water and shortening (or olive oil) until warm (110-115°F), and add to flour mixture.
- Add egg, and beat at medium speed for 3 minutes.
- Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed.
- Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes.
- Punch down, and divide into 2 equal parts.
- On a lightly floured board, pat each one into a 7-12" rectangle.
- Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side.
- Place seam side down on a grease baking sheet that has been dusted with cornmeal.
- Make diagonal slices about 2" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes.
- Bake at 375°F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190°F internal temperature on an instant reading thermometer).
- While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix.
- Cool on a wire rack before wrapping.