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All flavors of buttermilk ranch dressing, in a light and tender sandwich bread! Great for sandwiches, your morning toast, and more! completelydelicious.com

Buttermilk Ranch Sandwich Bread

Print Recipe
Light and tender sandwich bread flavored with buttermilk and fresh herbs.
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Servings 10 servings
Calories 249
Author Annalise

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 249kcal | Carbohydrates: 42g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 391mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg