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RANCH BREAD

1 lb. loaf

2/3 cup water
1/4 cup bottled ranch-style dressing
2 cups bread flour
1 tablespoon sugar
3/4 teaspoon salt
1 1/4 teaspoons bread machine yeast


1 1/2 lb. loaf

3/4 cup plus 2 tablespoons water
1/3 cup bottled ranch-style dressing
3 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 3/4 teaspoons bread machine yeast

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6 of 8 people found the following review helpful:
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yummy, April 23, 2004 - 01:37 AM
Reviewer: pengwen from North Carolina
I first found this recipe in a booklet from Gold Medal flour - it's our favorite bread machine recipe and, I'm assuming it's because of preservatives in the bottled dressing, this bread stays soft longer and doesn't get moldy so fast and that's a good thing when it's only me and my husband... although it's good enough that we could eat it in a day or two we really shouldn't.

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2 of 3 people found the following review helpful:
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Wonderful, March 10, 2005 - 07:48 PM
Reviewer: Chatty Cats from Chattanooga, TN USA
I liked the original so well, I tried some variations. I have used 1c. to 1 1/2c. in place of the same amount of white flour. Right now I am making a loaf of rye bread, using 1 c. of rye flour in place of 1c. white flour. Also added 1T caraway seeds. Will report when I try it. Thanks for sharing the recipe.

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