Wheat Ranch French Bread
Ready In: 1 hr 55 mins
Yields: 4 loaves
Ingredients
- 2 (1/4ounce) 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
Directions
- 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.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off