Buttermilk-Herb Bread

Ingredients

  • 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)
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • 5 cups all-purpose flour
  • 1 teaspoon salt

Directions

In a large bowl, sprinkle the yeast over the warm water. Let stand for about 10 minutes, until foamy.

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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 8×4 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.