Ranch French Bread

Here's a recipe I tried today. It's originally from a Taste of Home magazine, but I adapted it in a major way.

RANCH FRENCH BREAD

1 1/4 cups warm water
4 Tblsp. buttermilk powder
2 Tblsp. canola oil
1/4 cup sugar
2 eggs, at room temperature
1 Tblsp. ranch dressing mix
1 tsp. salt
4 cups bread flour
2 1/4 tsp. active dry yeast

Place all ingredients in bread machine. Choose the dough setting and press the start button.

When dough is finished, turn it out onto a lightly floured surface and divide it in half. Roll each portion into a 14-inch by 12-inch rectangle. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck the ends under. Place seam side down on a parchment-lined (or greased) baking sheet. With a sharp knife, make 5 shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake in a preheated 350º oven for 20 to 25 minutes or until golden brown. Brush lightly with butter. Remove to wire rack to cool.

Yield: 2 loaves

I adapted this recipe (which originally made 4 loaves) so I could make the dough in the bread machine. I love the way the machine produces perfectly kneaded, perfectly risen dough to work with.

We were pleased with how wonderfully this bread turned out. It’s delicious, with a lovely texture.