Prep 8 mins
Cook 10 mins
This bread has become a favorite in my house. I get more requests for it than I do for garlic bread. And there are never any leftovers of this when I make it.
- 1 loaf Italian bread or 1 loaf French bread
- 1 (1 ounce) packet dry ranch dressing mix
- 1⁄2 cup parmesan cheese
- 1⁄4 cup butter
- Slice bread almost whole way through being careful to still leave it connected at bottom of loaf.
- Put bread on a sheet of aluminun foil large enough to fold up around the loaf.
- Melt butter, add the remaining ingredients to the melted butter and mix.
- Spread this mix in the slices in the bread.
- I use a tablespoon and put one spoonful between each slice.
- There will be a little of the butter mix left, I usually pour this over the top of the bread.
- Wrap aluminun foil up around sides of loaf, leaving the top exposed.
- Cook for 10 minute on 350, this is just long enough to make the top and bottom crispy and warm the bread up.
YUM! I love ranch so I knew I would love it. My DH is not as big of a fan of ranch and he also loved this. I spread it on some sourdough bread that was going stale and baked it in the oven open face style and it was very good. Crispy and flavorful! Also, I kept the leftover butter in the fridge and used it later, keeps very well.
This was really good. I used a fresh baked loaf of Italian bread and would like to try a French loaf next time. But the amount of butter mixture was not enough to cover both sides of the loaf. So I would definitely double the amount of butter and probably reduce the amount of the dry Ranch mix (as it was a bit over-powering). Thanks for sharing your recipe, Lorealle.
Very easy to make. Based on earlier reviews I did not use a full seasoning packet. The flavor was wonderful. After cutting the loaf I slipped the slices of bread under the broiler for a few minutes on each side. The end result was a crisp, crunchy, tasty bread. We will definitely be using this recipe again. Thanks for posting! Mad for PAC-O, Fall 2009