Yield: 1 Servings
Measure | Ingredient |
---|---|
6 cups | Flour |
2 packs | Dry yeast |
1 pack | Ranch dressing mix |
1½ cup | Buttermilk |
½ cup | Water |
¼ cup | Shortening |
1 \N | Egg |
1 tablespoon | Butter or margarine melted |
In a large mixer bowl, combine 2 cups flour, yeast and 3 teaspoons dry salad dressing mix. Reserve remaining mix. Heat buttermilk, water and shortening until warm (120-130~), shor- tening need not melt. Add to flour mixture. Add egg. Blend until moistened; beat 3 minutes at medium speed.
Gradually add enough flour to make a firm dough. Knead on a well floured surface until smooth and elastic (5-10 minutes). Place in greased bowl; turn to grease top. Cover; let rise in warm oven (turn on lowest setting for 1 minute, then turn off) for 20 minutes.
Punch down dough; divide into 2 parts. On lightly floured surface, roll or pat each part to a 12x7 inch rectangle. Star- ting with longer side, roll up tightly sealing edges and ends. Place seamside down on greased cookie sheet. Make diagonal slashes about 2 inches apart in tops of loaves. Cover; let rise in warm oven until light and doubled, about 30 minutes.
Bake in preheated 375~ oven for 25 to 30 minutes.
While warm, brush with melted butter; sprinkle with 1 teaspoon reserved salad dressing mix. Cool on wire racks.