About this Blog: Bread making recipes, knit and crochet projects, wood working, gardening, digital imaging, travel, cruise ships, Labrador Retrievers, and more....

About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Monday, March 29, 2010

Ranch Dip Bread - Recipe

Good morning,

More bread!

I travel with my husband about half of each year, so being home is a time to relax and enjoy things we can only do here.  While home I make fresh bread almost every day.  There's just nothing like the aromas and taste of fresh bread. The special flavor in this bread is the ranch dip.

By writing up all of my recipes and getting them here I am finally making a record of them.  I have been making bread for so many years that I just go to the kitchen and make it; I had no written recipes until now.

So, for family and friends who have asked for my recipes and for anyone else who would like to have them, here is another bread recipe.  :))


Lois


--------------------------------------

Ranch Dip Bread
Ingredients:

1 cup sourdough culture - If you don't have sourdough culture, use 1/2 cup flour, 1/2 cup water, and an additional t of dry yeast in addition to the one listed below.  The dry yeast will cause your bread to rise, but you won't have the sourdough flavor.

2 eggs

2 T vegetable oil

1/2 cup ranch dip

cup water

3-3/4 cups flour

1 rounded t dry yeast

Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth. This batch required about one and a half hours for the first rise. Keep in mind that the temperature in your kitchen and the mood of the sour dough yeast can change the time required for the dough to rise.

Grease 6 small bread pans.

After the first rise, knead the dough to remove bubbles. Divide in 6 parts, shape in loaf shape, and place in bread pans.

When it is finished rising the second time, bake at 350 F for 35 mins.

Remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

5 comments:

Happy Days said...

I don't have a bread machine, but I'm sure my mixer will do, right? Can't imagine making bread every day. lol I might just have to go get some yeast and try. Last time I made rolls they came out like hockey sticks. Everyone begs me not to try again....debbie

Lois Evensen said...

Hi Debbie, Your mixer will work if you have one that is designed to handle dough. If your mixer is not heavy duty enough, making bread dough may overheat and burn out the motor. I don't want to discourage you, though, because the rewards of making the bread are great. Once you get the hang of it, you'll be hooked. :), Lois

Wanda said...

Good bread is one of my favorite things, a sour dough starter will be started by me today for sure!
Thanks for the inspiration, Lois.

Lois Evensen said...

Hi Wanda, Enjoy that sourdough! Let me know if you have any questions. Very best, Lois

HMSDOS said...

Thank you for remembering our Anniversary.... sure wish we could have spent our 46th with you.... how about # 47.... shall we "plan" :-))))