5.0 from 2 reviews
Buttermilk Ranch Sandwich Bread
Light and tender sandwich bread flavored with buttermilk and fresh herbs.
Yield: One loaf
  • 1⅓ cups (330 ml) buttermilk
  • 3 Tbsp unsalted butter
  • 4 cups (480 grams) all-purpose flour
  • 1½ tsp salt
  • 2 Tbsp granulated sugar
  • 2 packages (4½ tsp, ½oz, 14g) RED STAR Platinum Superior Baking Yeast
  • 2 cloves garlic, minced
  • 1 Tbsp chopped fresh dill or 1 tsp dried
  • 1 Tbsp chopped fresh parsley or 1 tsp dried
  • 1 Tbsp chopped fresh chives or tsp dried
  • 1 large egg + 1 tsp water, whisked together for egg wash
  1. 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.

  2. Add 2½ 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 ¼ 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.

  3. 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.

  4. 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.

  5. 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.

  6. Recipe created by Completely Delicious.
Bread is best the day it is baked, but you can wrap it and store at room temperature for up to 3 days.

Buttermilk Ranch Sandwich Bread | Light and tender sandwich bread flavored with buttermilk and fresh herbs. Find recipe at redstaryeast.com.

You May Also Like

  1. 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.

  2. Thanks for this recipe I live in Ontario

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

    • 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!

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

  5. Does not print recipe

    • 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!

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

        • 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.

Leave a Reply

Rate this recipe: