This buttermilk ranch sandwich bread is light and tender, and flavored with buttermilk, garlic, and fresh herbs.
This recipe was developed in partnership with Red Star Yeast.
I’ve been on a bread baking hiatus all summer, as it turns out. It wasn’t intentional, but with the exception of grilled pizza I just haven’t been in the mood.
Now it’s mid September! And chilly weather and shorter days are just around the corner, along with my cravings for soups, casseroles and hot chocolate. And I want to bake aaaaallll the bread.
This buttermilk ranch sandwich loaf is my latest creation. Conceived with the idea of the perfect sandwich in mind, this bread is flavored with buttermilk and garlic, and filled with fresh herbs like parsley, chives, and dill. All the flavors of ranch dressing (my favorite) baked into a loaf of bread!
I am happy to report that it makes an excellent deli sandwich and BLT, and it even elevated my morning avocado toast. The savory flavors all work so well together! This bread would also make a great side to any bowl of soup.
It’s like typical homemade white bread, only better!
baking tip:Rising and Proofing Yeast Breads
Letting kneaded dough rest so that the yeast can do its job will improve the volume, flavor, and texture of the bread. A second rising (or proofing) after being shaped will increase volume, give the bread a finer texture, and improve the flavor further. You can test if your dough has risen enough by pressing the dough with your finger. If the indentation remains, your dough is ready. If not, give it more time.
Let the dough rest in a warm place, covered with a towel or plastic wrap to retain moisture. Here are a few suggestions:
- Oven: Heat your oven to its lowest setting for a few minutes, then turn it off. Place the covered dough on the center rack and close the door.
- Microwave: Heat 1 cup of water in your microwave for 2 minutes. Place the covered dough in the microwave and close the door.
- Other: I’ve also risen bread on top of a warm oven, running dryer machine, and even on a chair set over a heater vent.
Buttermilk Ranch Sandwich Bread
- 1 ⅓ cup buttermilk (330 ml)
- 3 tablespoons unsalted butter
- 4 cups all-purpose flour (480 grams)
- 1 ½ teaspoon salt
- 2 tablespoons granulated sugar
- 2 packets Red Star Platinum Yeast (4 ½ teaspoons)
- 2 cloves garlic minced
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 tablespoon chopped fresh chives (or 1 teaspoon dried)
- 1 large egg + 1 teaspoon water , for egg wash
- Heat buttermilk and butter in a small saucepan set over low heat until butter is melted. Let sit for a few minutes to cool, or until temperature is between 120-130°F.
- Add 2 ½ cups of the flour, salt, sugar, yeast, garlic, and herbs to the bowl of a stand mixer fitted with a dough hook (or a large bowl if you plan to mix and knead by hand).
- Add the buttermilk mixture and mix until it forms a wet dough. Add remaining flour 1/4 cup at a time until the dough clears the sides and no longer sticks to your fingers.
- Continue kneading with dough hook or by hand until dough is smooth and elastic, about 7-8 minutes with a stand mixer.
- Form dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Gently punch down dough and knead a few times to bring it back into a ball.
- Roll dough out into a rough 9x15 inch rectangle. Starting at one of the 9-inch ends, roll dough into a log. Place in a greased 9x5 inch loaf pan, cover with plastic wrap, and let rise again until doubled, 45-60 minutes.
- Meanwhile, preheat oven to 375°F. Brush loaf with egg wash and bake bread until top is deep golden brown and loaf sounds hollow when tapped, 30-35 minutes. Remove bread from pan immediately and let cool on a wire rack.
- Bread is best the day it is baked, but you can wrap it and store at room temperature for up to 3 days.
Disclosure: This recipe was developed in partnership with Red Star Yeast. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are 100% my own, as always.