French Herb Bread

"My mom used to make this bread 40 or so years ago, shortly after Hidden Valley Ranch Dressing hit the markets. It's simple and easy to make, and it tastes wonderful served hot with cold butter. Prep-time includes 1 hour inactive rising time."
 
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Ready In:
2hrs 30mins
Ingredients:
10
Yields:
2 loaves
Serves:
20
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ingredients

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directions

  • In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well.
  • Heat buttermilk, water and shortening (or olive oil) until warm (110-115°F), and add to flour mixture.
  • Add egg, and beat at medium speed for 3 minutes.
  • Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed.
  • Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes.
  • Punch down, and divide into 2 equal parts.
  • On a lightly floured board, pat each one into a 7-12" rectangle.
  • Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side.
  • Place seam side down on a grease baking sheet that has been dusted with cornmeal.
  • Make diagonal slices about 2" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes.
  • Bake at 375°F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190°F internal temperature on an instant reading thermometer).
  • While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix.
  • Cool on a wire rack before wrapping.

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Reviews

  1. This recipe is from Southern Living, I've been making it for years. Makes an awesome gilled cheese.
     
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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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