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Buttermilk Ranch Sandwich Bread

Buttermilk Ranch Sandwich Bread
Light and tender sandwich bread flavored with buttermilk and fresh herbs.
Yield 1 (9×5-inch) loaf
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2

Reviews

Ingredients

  • 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)

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 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 9×15-inch rectangle. Starting at one of the 9-inch ends, roll dough into a log. Place in a greased 9×5-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.

Notes

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.

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Review & Comments

Becky | Reply

I have a question about the amount of yeast called for in the Buttermilk Ranch Sandwich Bread. I see the recipe only makes 1 9×5 inch loaf. Is the correct amount of yeast for this recipe 2 (0.25oz) package or 4 1/2 teaspoon of Platinum yeast. I see for most recipes for a 9×5 inch loaf only call for 1 packet of yeast. Thank you.

Red Star Yeast | Reply

Hi Becky,

Yes two packets is the right amount. It’s right on the edge though of using 1 or 2 packets. We suggest for 4-8 cups 2 packets and 0-4 cups 1 packet. If you need to adjust at all past the 4 cups with flour it would be good to have the extra yeast.

Happy Baking!

Mary | Reply

This proportions of flour and liquid look like a large, 2-pound loaf bread machine recipe. I think I’ll try mixing it on the dough cycle in my bread machine then bake it in the oven.

Red Star Yeast | Reply

Hi Mary – Yes, the 4 cups of flour should work in a 2-pound loaf bread machine.
Happy baking!

Mamie LeBlanc | Reply

Would this recipe work as rolls?

Red Star Yeast | Reply

Hi Mamie – Yes, you can shape the dough into rolls. Keep an eye on the dough as rise and bake times may vary.
Happy baking!

Emerald kitchen | Reply

5 stars
This came out delicious!! It was so easy to make. I did not have chives so substituted 2 scallions with green parts included & very finely chopped.

Gilles Lacasse | Reply

Thanks for this recipe I live in Ontario

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