| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Dorcas, Breads |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 12x7 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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