Ranch Garlic Bread Recipes

CHEESY RANCH BREAD

Steps:

• Preheat oven to 400°F.
• Place frozen bread halves, cut side up, on an ungreased baking sheet and spread ¼ cup dressing on each half. Sprinkle ½ cup of shredded cheese over each half.
• Place on top rack and bake for 8 to 10 minutes, then increase the heat and broil for 1 minute or until golden brown. Allow to cool before slicing.
• Serve with extra dressing for dipping.

BACON CHICKEN RANCH STUFFED GARLIC BREAD

Steps:

• Preheat oven to 400°
• In a medium bowl, shred the cooked chicken with two forks. Add the ranch, most of the cheese, and most of the bacon. Stir until well mixed.
• Cut bread in half lengthwise, then place face-up on sheet pan. Press down the bread on the inside to make room for your mixture. Spread Chef Shamy Garlic Butter on the bread, then fill with chicken mixture, and put remaining cheese and bacon on top.
• Bake for about 10-15 minutes until the cheese is melted and the bread is warmed through.
• Allow to cool slightly for 5 minutes, slice into servings.

PERFECT GARLIC BREAD FROM SCRATCH

Steps:

• mix the yeast and sugar in a measuring cup, that keeps it from getting lumpy, add the cup of warm water and stir together. let sit for 5 minute.
• mix 2 cups flour and salt in a med sized bowl, then dump in yeast mix and stir until a soft dough forms.
• kneed until dough is smooth and elastic, adding more flour if needed. don't add so much flour that it becomes dry, it should still be slightly sticky.
• rinse out the bowl and swirl the oil around in it, put the dough back in and turn it over so it's coated.
• cover the bowl (i like to wrap a tea towel over and under it), and place in a warm (not hot!) oven to rise. i usually turn my oven on to the lowest setting that will turn on the element for 5 min and then turn off.
• once the dough has doubled in size, punch it down and form into a long, thin loaf. place on a cookie sheet that you've oiled and sprinkled with cornmeal. slash diagonally with a sharp knife 3 or 4 times. place it back in your warm oven until it's doubled again.
• turn the oven up to 375f for 20 minutes. my oven runs a little cool so i turn it up to closer to 380 or 390. a little too warm is better then a little to cool in this case. after 20 min it should be nicely golden on top. let it cool until no more then warm.
• in the mean time mix all ingredients of the garlic butter.
• slice vertically into 3/4-1 inch slices, leaving the bottom crust intact. carefully pull slices apart so you can spread the butter on each side of each slice without breaking them apart.
• wrap loosely but completely in foil and bake at 400f for 10-15 minutes. serve immediately.

RANCH FRENCH BREAD

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.

HIDDEN VALLEY RANCH BREAD

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.

RANCH BREAD

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!

BACON RANCH CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

RANCH GARLIC BREAD

Steps:

• In a small bowl, combine butter, dressing mix and garlic powder; beat until combined. Spread over cut sides of bread. Place on a baking sheet. Broil 4-6-in. from the heat for 3-4 minutes or until golden brown.

RANCH GARLIC ROLLS

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.