Recipe 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."
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2 (.25 ounce) envelopes
active dry yeast
1 1/2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
1 (1 ounce) package
dry Ranch-style dressing mix
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!
I followed the recipe exactly - the bread was very dense and I didn't enjoy it very much.
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!
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!
Great easy recipe. I read this about a year ago and have made it many times since then. The family loves this bread and is always begging me to make it again. Sometimes I leave out the Ranch mix for a simple white bread. Good job!
Just made a loaf of this bread and am eating it fresh out of the oven! I made this recipe as an attempt at a simple buttermilk loaf, leaving out the dressing mix. I had to add a LOT more flour than called for to get the dough where I could even handle it enough to knead, so I was worried it would come out too dense, but it gave a nice, light, fluffy loaf with a good texture. Nothing fancy but good for a simple loaf.
This is a really great bread. I have to admit that we left out the ranch dressing, but the recipe itself was delicious. Moist and delicious inside, bit crusty outside. And it froze beautifully.
This bread is dangerously good. My roommate and I ate 1 1/2 loaves within 30 minutes after pulling it out of the oven. It has a beautiful golden crust, and the inside is like velvet. It is delicious with, or without butter, with cheddar cheese melted on top.
I did wind up leaving it in the oven for 30 minutes instead of the prescribed 20, but I didn't need to raise the temperature at all. Ovens vary!
Thank you so much for this recipe. I will use it until I become obese!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 142
** Calories from Fat: 19
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