6 c Flour
2 pk Dry yeast
1 pk Ranch dressing mix
1 1/2 c Buttermilk
1/2 c Water
1/4 c Shortening
1 Egg
1 tb 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 12×7 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.
From
Yields
1 Servings