Herbed French Bread Recipe
Ingredients
| Salad dressing mix package | 1 , divided | |
| 5 to 6 cups all-purpose flour, divided | ||
| Dry yeast package | 2 | |
| 1 tablespoon plus 2 teaspoons sugar | ||
| Salt | 1/2 Teaspoon | |
| Buttermilk | 1 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Melted butter or margarine | ||
Directions
Set aside 1 teaspoon buttermilk-style salad dressing mix.
Combine 2 cups flour, yeast, remaining salad dressing mix, sugar, and salt in a large mixing bowl.
Set aside.
Combine buttermilk, water, and shortening in a small saucepan, cook over low heat until very warm (120° to 130°).
Gradually add buttermilk mixture to flour mixture, mixing at low speed of an electric mixer.
Add egg, and beat 3 minutes at medium speed.
Stir in enough remaining flour to make a soft dough.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (5 to 10 minutes).
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down, and divide in half.
Place dough on a lightly floured surface.
Roll each half into a 12- x 7-inch rectangle.
Starting at long end, roll up each rectangle jellyroll fashion; pinch edges together to seal.
Place dough seam side down on a greased cookie sheet; turn ends under.
Cut diagonal slashes, 2 inches apart, in top of each loaf.
Brush with butter, and sprinkle each loaf with 1/2 teaspoon salad dressing mix.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 30 to 40 minutes or until golden brown.
Combine 2 cups flour, yeast, remaining salad dressing mix, sugar, and salt in a large mixing bowl.
Set aside.
Combine buttermilk, water, and shortening in a small saucepan, cook over low heat until very warm (120° to 130°).
Gradually add buttermilk mixture to flour mixture, mixing at low speed of an electric mixer.
Add egg, and beat 3 minutes at medium speed.
Stir in enough remaining flour to make a soft dough.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (5 to 10 minutes).
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down, and divide in half.
Place dough on a lightly floured surface.
Roll each half into a 12- x 7-inch rectangle.
Starting at long end, roll up each rectangle jellyroll fashion; pinch edges together to seal.
Place dough seam side down on a greased cookie sheet; turn ends under.
Cut diagonal slashes, 2 inches apart, in top of each loaf.
Brush with butter, and sprinkle each loaf with 1/2 teaspoon salad dressing mix.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 30 to 40 minutes or until golden brown.
Chef
