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Herbed French Bread

southern.chef's picture
Ingredients
  Dressing mix 1 3⁄5 Ounce (Buttermilk Style, Divided)
  All purpose flour 6 Cup (96 tbs) (Divided)
  Dry yeast 2 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Buttermilk 1 1⁄2 Cup (24 tbs)
  Water 1⁄2 Cup (8 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Egg 1
  Butter/Margarine 1 Tablespoon
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.

Recipe Summary

Cuisine: 
French
Method: 
Baked
Dish: 
Bread
Servings: 
2

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