French Herb Bread

• 5 -6 cups unbleached flour
• 2 (1/4 ounce) packages active dry yeast (I also add 1 packet out-dated yeast to increase the yeasty flavor of this bread)
• 1 (1 3/4 ounce) package dry ranch dressing mix
• 1 1/2 cups buttermilk
• 1/2 cup water
• 1/4 cup vegetable shortening (I use 1/4 cup extra virgin olive oil, tastes better and is 'less worse' for you)
• 1 egg, beaten
• 1 tablespoon butter, melted
• shortening, for baking sheet
• cornmeal, for baking sheet

1. In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well.
2. Heat buttermilk, water and shortening (or olive oil) until warm (110-115u0b0F), and add to flour mixture.
3. Add egg, and beat at medium speed for 3 minutes.
4. Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed.
5. Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes.
6. Punch down, and divide into 2 equal parts.
7. On a lightly floured board, pat each one into a 7-12" rectangle.
8. Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side.
9. Place seam side down on a grease baking sheet that has been dusted with cornmeal.
10. Make diagonal slices about 2" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes.
11. Bake at 375u0b0F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190u0b0F internal temperature on an instant reading thermometer).
12. While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix.
13. Cool on a wire rack before wrapping.

flour, active dry yeast, buttermilk, water, vegetable shortening, egg, butter, shortening, cornmeal

Taken from www.food.com/recipe/french-herb-bread-107573 (may not work)