Savory Buttermilk Ranch Batter Bread

Always and Forever 14

  Are you attending a Christmas dinner and are stumped thinking of something to bring? This lovely savory batter bread is just the ticket. It’s filled with the flavor of ranch dressing, and it makes a wonderful accompaniment to a turkey, duck, or ham main dish. Best of all, if there is any left over (doubtful, but possible), you can dry the slices in the oven for some instant seasoned croutons. 

This is a yeast bread and there are two risings involved. But, it is also a batter bread, so there is no need to knead. Your electric mixer does all of the heavy work. Your biggest challenge is waiting for it first to rise, and then to cool enough to slice into and eat. If you have a stand mixer, use the solid blade as this batter is very thick. If you are working with a hand mixer, you may need to stir in the last of the dry ingredients using a wooden spoon. The batter will be thick enough to burn out the motor on smaller appliances.

Buttermilk Ranch Batter Bread

4 ½ c. all purpose flour
2 pks active dry yeast (4 ½ tsp.)
2 tbsp. dry Ranch dressing mix
1/3 c. buttermilk
1/3 c. water
6 tbsp. butter
1/3 c. granulated sugar
2 eggs
1 c. sour cream

Whisk together flour, yeast and ranch dressing mix in a medium mixing bowl. Set aside.

In a large microwave safe cup, combine buttermilk, water and butter. Heat in microwave for 1 to 2 minutes, until water is very warm and butter melted.

In the mixing bowl of a stand mixer, combine the sugar and half of dry ingredients using the solid blade on low speed. Stir in warmed milk and butter, beating slowly for 30 seconds and then increasing to medium speed for 1 minute. Fold in the second half of the dry ingredients, the eggs and sour cream. Beat at medium speed for 2 minutes. Batter will come together but will still be sticky. Cover bowl with warm, damp cloth and allow to rise in warm, draft-free area for 1 hour or until doubled in bulk.

Stir down batter. Grease and flour a 10 inch tube pan or Bundt pan. Pour batter evenly into pan. Cover with a warm, damp cloth and allow to rise for 45 minutes or until doubled.

Preheat oven to 375 degrees. Bake for 30 – 35 minutes or until top is slightly browned and bread sounds hollow when tapped. Allow to cool for 5 minutes, then remove from pan. Brush the top of the loaf with melted butter, if desired. Cool at least 30 minutes before slicing with sharp serrated knife.
 
Notes: You can change this bread easily to your taste. Try using Italian dressing mix or your favorite combination of dried herbs for flavor. Just be sure to use regular milk instead of buttermilk or the flavor may be off.

One of my favorite products is Bak-Klene. This product combines oil and flour in an aerosol. It makes prepping pans – even fluted tube pans or Bundt pans – a cinch.