buttermilk-herb bread

Ingredients

• Servings: 2
• 2 (.25 ounce) envelopes active dry yeast
• 1/2 cup warm water
• 1 1/2 cups warm buttermilk (105 to 115 degrees f/43 to 46 degrees c) warm buttermilk (105 to 115 degrees f/43 to 46 degrees c)
• 1 egg
• 2 tablespoons vegetable oil
• 1 (1 ounce) package dry ranch-style dressing mix
• 5 cups all-purpose flour
• 1 teaspoon salt

Recipe

Cook Time: 20 mins Ready Time: 4 hrs 20 mins


• in a large bowl, sprinkle the yeast over the warm water. let stand for about 10 minutes, until foamy.
• stir the buttermilk, egg, oil, dressing mix, and salt into the yeast mixture. stir in 2 cups of the flour using a wooden spoon. add remaining flour 1/2 cup at a time until the dough can be picked up out of the bowl. knead on a floured surface for 6 to 8 minutes, until smooth and elastic. try not to add much more flour. place in a greased bowl, and turn to coat. cover with a cloth, and let it rise in a warm place until doubled in size.
• press the air out of the dough, and divide into two pieces. form into tight loaves, and place each one into a greased 8x4 inch loaf pan. let rise until a your finger leaves a mark when lightly pressed into the dough.
• preheat the oven to 350 degrees f (175 degrees c). bake loaves for about 20 minutes in the preheated oven, until golden brown. when finished, the loaves should sound hollow when tapped on the bottom.