Sunday, January 31, 2010

Ranch French Bread

2 pkg yeast
1/2 c warm water (110-115)degrees
1/2 c sugar, divided
2 c warm buttermilk*
1/2 c butter, softened
3 eggs
1 or 2 pkgs of powdered ranch dressing 
2 tsp salt
8-9 c all purpose flour ( I often will exchange up to 3 cups of the all purpose for wheat flour)

In large bowl, dissolve yeast in warm water. Add 1 tsp sugar and let stand for 5 min, add buttermilk, butter, eggs, ranch, salt and 4 c of flour and remaining sugar, beat until smooth. Stir in enough flour until soft kneadable dough forms, turn out onto a floured surface and knead until smooth and elastic adding flour as needed. Place in greased bowl and cover until double in size, about 1 hour.
Punch down and on floured surface divide into fourths. Form into long loaves and place onto greased baking sheets. Make hollow slits across top of each loaf, let rise until double, about 30 min.
Bake at 350 for 20-25 min. Brush with melted butter. Makes 4 loaves.
* heated buttermilk will appear curtled
   if you do not have buttermilk add 1 Tbs of lemon juice or vinegar to 1 c milk and let stand 5 min

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