5-6 c. flour
2 pkg. dry yeast
1 pkg. dry Ranch style dressing (3/4 oz. or 4 tsp.)
1 1/2 c. buttermilk
1/2 c. water
1/4 c. shortening
1 egg

In large mixer bowl, combine 2 cups flour, yeast and 3 teaspoons dressing mix; mix well. Heat buttermilk, water and shortening until warm (125 degrees). Add to flour mixture. Add egg. Beat 3 minutes at medium speed. Add enough flour to make firm dough. Knead 5-10 minutes until dough is smooth and elastic. Place in greased bowl and cover. Let rise for 30-40 minutes. Shape into 2 French style loaves.

Put on greased cookie sheet. Let rise until double. Bake at 375 degrees for 30-35 minutes. Brush top with butter. Sprinkle last teaspoon of dry salad dressing mix over top.

Note: HIDDEN VALLEY® Original dressing mix works the best. Before I let the loaves rise, I make some slits in the top to keep it from cracking. Each loaf makes enough for approximately 6 people.