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Buttermilk Ranch Sandwich Bread

Light and tender sandwich bread flavored with buttermilk and fresh herbs.
Buttermilk Ranch Sandwich Bread
Yield 1 (9x5-inch) loaf


  • 1 1/3 cups (330ml) buttermilk
  • 3 tablespoons unsalted butter
  • 4 cups (480g) all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons granulated sugar
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 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)
  • Egg wash: 1 large egg + 1 teaspoon water (whisked together)


  • 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 1/2 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.
  • 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.
Recipe by Completely Delicious.