HIDDEN VALLEY RANCH BREAD
Hidden Valley Ranch Bread
Provided by Hidden Valley
Categories Dinner
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Spread the butter and then sprinkle the dressing mix evenly on the bread halves. Place under the broiler for 2-3 minutes, until golden and the butter begins to seep and bubble. Serve hot.
Nutrition Facts :
THE BEST GARLIC BREAD
We went very classic with this garlic bread recipe-lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way-alongside your favorite red-sauce pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Arrange a rack in the center of oven and preheat to 450 degrees F.
- Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
- Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
- Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.
RANCH FRENCH BREAD
Golden on the outside and tender on the inside, these lovely loaves get a fun flavor boost from ranch dressing. One slice always prompts a second helping or more, so this bread never lasts long.-Cherri Schmidt, Grand Island, Nebraska
Provided by Taste of Home
Time 50m
Yield 4 loaves (14 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, ranch dressing mix, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14x12-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 154mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
HUNTER'S GARLIC BREAD
Steps:
- Preheat the oven to 400 degrees F.
- Split the bread lengthwise down the middle and lay cut-side up on a baking tray.
- In a small pot, add the butter, paprika and garlic. Set over low heat and mix well until just melted, about 1 minute. In a mixing bowl, combine the mayonnaise with the cheeses, then pour in the melted butter and stir well. Season with the cayenne and salt.
- Smear evenly over the bread, then bake until bubbly and golden brown, 10 to 12 minutes.
- Sprinkle with Parmesan and parsley, then cut and serve.
RANCH GARLIC ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a small saucepan over a medium-low heat, melt the butter with the garlic and parsley, then set aside.
- On a lightly floured surface, roll the pizza dough into a large rectangle, about 8 inches by 12 inches. Pour over two-thirds of the butter mixture and brush so the dough is coated all over.
- Sprinkle the ranch seasoning over the top. Roll the dough tightly into a 12-inch long roll and pinch the seam closed. Slice into twelve 1-inch pieces and place them cut-side up in a 10-inch cast-iron pan. Pour the remaining butter mixture over the top. Cover and let rise for 15 to 20 minutes.
- Preheat the oven to 400 degrees F.
- Bake until the rolls are golden brown, about 15 minutes. Serve immediately.
PARMESAN-RANCH PAN ROLLS
Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that's popular, too. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix. , Roll balls in cheese mixture; arrange in 2 greased 9-in. square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes. , Meanwhile, preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 210 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 512mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
RANCH BREAD
This bread has become a favorite in my house. I get more requests for it than I do for garlic bread. And there are never any leftovers of this when I make it.
Provided by Lorealle
Categories Breads
Time 18m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Slice bread almost whole way through being careful to still leave it connected at bottom of loaf.
- Put bread on a sheet of aluminun foil large enough to fold up around the loaf.
- Melt butter, add the remaining ingredients to the melted butter and mix.
- Spread this mix in the slices in the bread.
- I use a tablespoon and put one spoonful between each slice.
- There will be a little of the butter mix left, I usually pour this over the top of the bread.
- Wrap aluminun foil up around sides of loaf, leaving the top exposed.
- Cook for 10 minute on 350, this is just long enough to make the top and bottom crispy and warm the bread up.
- Enjoy!
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CHEESY BACON RANCH GARLIC BREAD - GAL ON A MISSION
From galonamission.com
5/5 (1)Category Appetizer, Side DishCuisine AmericanCalories 505 per serving
- Preheat oven to 400 degrees. Place two pieces of aluminum foil and place side by side allowing one side to overlap slightly the other on a rimmed baking sheet. Slice bread in half lengthwise through the height of the bread. Place bread cut side up on the baking sheet.
- Mix the butter, olive oil, minced garlic, pepper, salt, and ranch seasoning mix in a small bowl. Spoon and spread the mixture evenly on the entire surface of both bread halves if using a medium french bread, or on one-half if using a larger French bread. Wrap foil over the bread and bake for 10 minutes.
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- In a small saucepan, melt butter. Add minced garlic to butter while melting, and let the garlic cook in the butter for 2-3 minutes.
- Brush garlic butter all over top of the bread. Spread Ranch dressing over the garlic butter. Top with cheddar cheese, then Parmesan cheese. Sprinkle with paprika.
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From themom100.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 34 mins
- Preheat the oven to 375°. In a small bowl, combine the butter, Ranch seasoning mix, garlic and parsley.
- Cut the baguette into 1/2-inch or so slices, but don’t cut all the way though the bread; the goal is for the slices to remain attached at the bottom. One easy way to keep yourself from cutting through the bread is to place a chopstick alongside each side of the bread and slice the bread stopping when the knife hits the chopsticks. You can use the handles of wooden spoons as well.
- Spread the Ranch garlic butter on each side of all of the slices of the bread, trying to keep the bread attached at the bottom.
- Place the baguette on a large piece of foil and pull the foil up around the sides of the bread, but not over the top – you want the top to be able to brown.
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