Buttermilk-Herb Bread Recipe
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Buttermilk-Herb Bread

By: 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."

Rating: This weblink has been rated 10 times with an average star rating of 4.3 Read Reviews (9)

Rate/Review | 348 people have saved this

Prep Time:
4 Hrs
Cook Time:
20 Min
Ready In:
4 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 2 - 8x4 inch loaves
 

Ingredients

  • 2 (.25 ounce) envelopes active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • 5 cups all-purpose flour
  • 1 teaspoon salt

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 142 | Total Fat: 2.1g | Cholesterol: 11mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2005 by ELIZRA Supporting Member (Click to learn more about Supporting Membership)
I'm not sure what it took to make this bread, but, oh my, it was GOOD! I got home from work... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2008 by Michigan Mommy 
I really wanted to try this recipe out in my 2 lb bread machine on the dough cycle and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 8, 2008 by Mimi 
I followed the directions exactly, adding some garlic. This is absolutly delicious bread,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2008 by ajenrow 
This was a GREAT bread! I didn't have any ranch dressing on hand so I used "Good Seasons... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2006 by SUSU71 Supporting Member (Click to learn more about Supporting Membership)
This was an easy bread to make, and it tasted good, but not as good as I was hoping for. Both... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2006 by LDSGIRL 
This is a nice soft bread. I must admit I had my reservations when I saw it called for a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2006 by cameronfolmar 
This bread is dangerously good. My roommate and I ate 1 1/2 loaves within 30 minutes after... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by TobiasKennedy 
really good, adaptable to different herbs... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2008 by liz 
I followed the recipe exactly - the bread was very dense and I didn't enjoy it very much. MORE

 
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