5 to 6 c. all-purpose flour
2 pkg. yeast
1 pkg. dry Ranch style buttermilk salad dressing mix (reserve 1 tsp.)
1 1/2 c. buttermilk
1/2 c. water
1/4 c. shortening
1 egg
1 tbsp. melted butter

Heat buttermilk, shortening, and water until warm (use 4 or 5 quart pan). Add flour, yeast, and dressing mix (add flour gradually; it will depend on temperature and humidity how much it takes). Add egg, more flour, if needed and knead well. Place in greased bowl. Cover, let rise. (If in a hurry, turn oven to 150 degrees for 1 minute and turn off; leave bowl in oven).

Punch dough down, divide in 2 parts (or 4 if you want small loaves). Roll dough down, divide in 2 parts (or 4 if you want small loaves). Roll and pat out to French bread shape and place on greased cookie sheet. Make diagonal slits about 2 inches apart on tops of loaves.

Cover, let rise for 30 minutes (use warm oven method again, if rushed). Bake in preheated oven at 375 degrees for 25-30 minutes. While warm, brush with melted butter, sprinkle with the 1 teaspoon of salad dressing mix.