Ranch French Bread

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 2 cups warm buttermilk (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 1/2 cup sugar
• 3 large eggs
• 1 to 2 envelopes original ranch salad dressing mix
• 2 teaspoons salt
• 8 to 9 cups all-purpose flour
• Additional butter, melted

1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, ranch dressing mix, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14x12-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased
4. . With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 350u0b0 for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.

active dry yeast, warm water, warm buttermilk, butter, sugar, eggs, original ranch salad dressing, salt, flour, butter

Taken from www.tasteofhome.com/recipes/ranch-french-bread/ (may not work)