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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
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

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

Donna | Reply

5 stars
Can the Buttermilk Ranch Bread recipe be converted to a bread machine. Would I have to change anything?

Red Star Yeast | Reply

Hi Donna,
The recipe has not been tested in a bread machine, however it should work fine in a 2 lb. loaf bread machine. Follow your manufacturer’s guidelines for the order of ingredients. Use room temperature ingredients and warm liquids to 80 degrees F. Let us know if you try it!

Happy baking!
Carol

Anna Marie | Reply

Can this be made in a bread machine? It sounds delicious!

Nbakkebo | Reply

Does not print recipe

Red Star Yeast | Reply

Hi Nbakkebo,
Click on the ‘Print’ button to the right of the recipe title. A printable version of the recipe will open in your browser. From there, click File and Print.

Happy baking!
Carol

Liz | Reply

It doesn’t work. It goes to a printer screen which immediately disappears and returns to the recipe screen.

Red Star Yeast |

Hi Liz,
It’s possible that it’s because pop-ups are not allowed on your browser settings. Make sure you allow pop-ups for this website.
-Carol

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