Prep 1 hr 30 mins
Cook 25 mins
I got this from a Taste of Home magazine, but changed it by adding whole wheat flour to make it more healthy. With the great taste of ranch dressing mix, you will be asked to make this again and again. Prep time is rising time. You can cut the recipe in half to make 2 loaves.
- 2 (1/4 ounce) packages active dry yeast
- 1⁄2 cup warm water (110*-115*)
- 1⁄2 cup sugar, divided
- 2 cups warm buttermilk (110*-115*)
- 1⁄2 cup butter, softened
- 3 eggs
- 2 (1 ounce) packages original ranch dressing mix (or you may just use 1 pkg. dressing mix)
- 2 teaspoons salt
- 5 cups all-purpose flour
- 3 -4 cups whole wheat flour
- additional butter, melted
- Dissolve yeast in a mixing bowl with warm water. Add 1 teaspoons sugar and let stand for about 5 minutes.
- Add the buttermilk(heated buttermilk will apper curdled), butter, eggs, ranch dressing mix, salt, 4 cups of the all purpose flour and remaining sugar. Beat until smooth.
- Stir in enough remaining flour(all purpose and whole wheat) to form a soft dough.
- Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise about 1 hour.
- Punch dough down. turn onto a lightly floured work surface and divide into fourths. Roll each portion into a 14" x 12" rectangle. Roll up jelly roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets.
- With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 350* for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.