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Buttermilk-Herb Bread

Buttermilk-Herb Bread

  • Prep

    4 h
  • Cook

    20 m
  • Ready In

    4 h 20 m
CARRIE MUNSELL

CARRIE MUNSELL

Our family's favorite! We got this from a neighbor and have never seen it anywhere else and we've made it for over 20 years. Wonderful right out of the oven, slathered with butter. It has the subtle flavors of dill and buttermilk with a tender crumb.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, sprinkle the yeast over the warm water. Let stand for about 10 minutes, until foamy.
  2. 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.
  3. Press the air out of the dough, and divide into two pieces. Form into tight loaves, and place each one into a greased 8x4 inch loaf pan. Let rise until a your finger leaves a mark when lightly pressed into the dough.
  4. 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.
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Reviews

ELIZRA
9

ELIZRA

9/17/2005

I'm not sure what it took to make this bread, but, oh my, it was GOOD! I got home from work today to find this delicious bread on the counter, and I thought to myself: "this is the best bread I've ever had". So, I recommend it! -Husband Note from "wife": I had to add more flour, but it didn't seem to matter. This bread is GOOD! I used a .4 oz pack of ranch dressing because that is what I had on hand. Also, something is wrong with the cooking time. After 20 min at 350, I realized that the bread was still very raw and hiked up the temp to 375 for 20 more min. So, I recommend it!

Michigan Mommy
6

Michigan Mommy

6/17/2008

I really wanted to try this recipe out in my 2 lb bread machine on the dough cycle and it worked perfectly! The only change I made was to use 3 tsp of bread machine yeast and to take it out about 30 minutes before the dough cycle completed. Measurements for all the other ingredients stayed the same. I was watching it so it wouldn't over flow while rising and taking it out 30 minutes early is just right. I shaped it into one braid and one regular loaf and put them into two 9 1/2 by 5 1/2 loaf pans, let them rise 60 minutes, then baked at 350 for 30 minutes. Delicious flavor, great texture, perfect warm with some butter, also great grilled cheese and sandwich bread. Love the ranch flavor!

pomplemousse
3

pomplemousse

8/27/2011

Very flavorful bread. The name throws me for a loop, bc I don't think of ranch seasoning when I think of herb breads. Other than the name, though, this is a very soft, flavorful bread that's good plain, with butter, or with cheese as a nice sandwich. I baked at 375 for 35 mins instead, as I've made tons of bread and that setting is tried and true for my oven. Thanks for the recipe!

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