Best Ranch Bread Recipes

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.

PULL APART CHEDDAR BACON RANCH BREAD

Steps:

• Preheat oven 350 degrees.
• Using a sharp bread knife, cut the bread into about 1 inch slices from side to side going in both directions, repeating until entire loaf is cut. Do not cut through the bottom crust. It should look something like an onion mum.
• Place slices of cheese inbetween slits. Sprinkle bacon bits on bread, making sure to tuck most between cuts.
• Mix together butter and dry Ranch dressing mix. Pour over bread. If desired, dust with a couple of twists of freshly ground pepper.
• Wrap in foil the entire loaf in foil, folding to seal. Place on a baking sheet; bake for 15 minutes. Unwrap. Bake for an additional 10 minutes or until cheese is melted.

BACON CHEDDAR RANCH PULL APART BREAD

Steps:

• Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered. On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Slide bread onto foil and stuff cheese between all cuts: sprinkle with bacon. Mix melted butter and ranch mix, with a fork, and drizzle over top of bread evenly. Wrap foil around bread snuggly and bake for 15 minutes; uncover and bake 10 minutes more. Serve hot. Enjoy!

BONNIE'S RANCH CHICKEN STUFFED FRENCH BREAD

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. Assemble all the ingredients, and grate the cheese. Reserve 1/4 cup for topping.
• 3. Mix the shredded chicken, cheese, mayonnaise, sour cream, parsley, and ranch dressing mix.
• 4. Chop the onion and add to the mixture.
• 5. Spread the mixture evenly onto the bread.
• 6. Bake for 15 minutes. Remove and sprinkle reserved cheese on top, return to oven for an additional 5 minutes.
• 7. Serve immediately. Here is how it looks! Enjoy! Great with soup!

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.

CHICKEN BACON RANCH BREAD PUDDING

Steps:

• 1. Put the bread cubes on a sheet pan in a single layer. Spray with butter flavored no stick spray and sprinkle with 1/2 tsp. of poultry seasoning and 1 tbsp. of ranch dressing mix. Bake in a 400-degree oven for 10 minutes until slightly crispy. Let cool slightly and then put in a large mixing bowl.
• 2. Saute bacon until crispy and remove from skillet. Drain on paper towels and set aside. Remove all but 2 tbsps. of bacon grease from pan and add one tbsp. of olive oil. Add onions celery and green peppers and sprinkle with 1/2 tsp. of poultry seasoning and 1 tsp. of ranch dressing mix. Saute until onions are translucent.
• 3. Pour the onion mixture over the cubes of bread including all pan drippings. In the same skillet add one tbsp. olive oil and 2 tbsps. butter. Sprinkle chicken with 1/2 tsp. poultry seasoning and 1 tbsp. ranch dressing mix. Saute until chicken is no longer pink throughout. Pour chicken and pan drippings over the bread mixture. Add reserved bacon pieces and 1/2 cup of Parmesan and all of the cheddar cheese. Toss together lightly until combined.
• 4. In a medium bowl mix milk, heavy cream, eggs, mustard, 1/2 tsp. poultry seasoning and remaining ranch dressing. Mix until thoroughly Incorporated. Pour this mixture over the bread and chicken mixture and stir together. Let sit for 10 minutes
• 5. Pour the chicken and bread mixture into a 8 by 11 pan which has been sprayed with no stick spray. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 45 minutes. Let stand 5 to 10 minutes before serving.

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.

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!

SPRING HILL RANCH'S BISHOP'S BREAD

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 325°(350° at 8,000 feet). Grease and flour a 4"x9"(±) loaf pan. For easier extraction of the finished loaf, place a doubled-over strip of aluminum foil (about 6"x12") in the loaf pan with its ends laying over the sides to use as a cradle to lift the loaf out.
• 2. In a large bowl, whisk together the flour, baking powder and salt. Stir in chocolate chips, nuts, dates and cherries.
• 3. In small bowl, whisk together the eggs and sugar until they are well combined. Using a wooden spoon, stir these wet ingredients into the dry ingredients. Spoon the batter into your prepared loaf pan and smooth the top. Bake for 1 hour 15 minutes. Allow the loaf to cool in the pan for at least 10 minutes before removing it. If possible, store the loaf well wrapped for 1 to 2 days before slicing

CHICKEN BACON RANCH BREAD

Steps:

• 1. Preheat oven to 400 degrees. Cube chicken and fry in a skillet with two tbsp of olive oil. Salt and pepper to taste.
• 2. Roll out pizza dough on floured surface into a rectangle shape. Spread on ranch. Add chicken, cheese, and precooked bacon.
• 3. Roll dough up like a pinwheel and fold the ends to make sure nothing comes out while baking. Place on a baking sheet that has been lightly sprayed with non stick cooking spray. Bake for 20 minutes or until done. Remove and let cool for about 10 minutes. Slice and serve.

HIDDEN VALLEY RANCH FRENCH BREAD RECIPE

Steps:

• Cut loaf in half horizontally. Blend butter and salad dressing mix, spread evenly on bread. Wrap bread in foil and bake at 350F for 10 to 15 minutes.

FAVORITE CHEESY RANCH BREAD (ABM)

Steps:

• NOTE: machine pan must have capacity of 10 cups or more.
• Add ingredients to bread machine according to manufacturer's directions.
• Select basic white bread cycle.
• NOTE: Additional flour may be needed to get dough to correct consistency.
• Makes 1 1/2 pound loaf - approximately 16 slices.

BARONA VALLEY RANCH FRY BREAD

Steps:

• Mix the salt and baking powder in the flour.
• Cut the shortening into the flour mixture until well blended.
• Place all into the spiral mixer and add the water slowly to form the dough.
• Mix gently for several minutes and check for dough feel.
• Remove from the mixer and place on the bench.
• Divide dough into 4 small rounds and knead until firm.
• Place under wet towels and let rest.
• For the fry bread, break off 2 ounce pieces and roll round and flat.
• Cook in hot oil at 500 degrees for several seconds on each side.
• The finished product should be soft and light in texture absorbing little to no oil.
• Practice makes perfect!

MONTEREY RANCH BREAD

Steps:

• In a small bowl, combine 2 cups (8 oz.) cheese and 3/4 cup salad dressing with bacon; set aside. Cut 1 loaf (1 lb.) French bread in half lengthwise; brush with 2 Tbsp. melted butter. Broil 4 in. from heat on baking sheets until golden brown. Spread with cheese mixture. Bake at 350° for 10-15 minutes or until cheese is melted. Sprinkle with minced fresh parsley. Serves 8.

MONTEREY RANCH BREAD

Steps:

• 1. In a bowl, combine the cheese and salad dressing; set aside,
• 2. Cut bread in half lengthwise; brush with butter. Place on baking sheet. Broil 4 inches from heat until golen brown.
• 3. Spread with cheese mixture. Bake at 350 for 10-15 minutes or until cheese is melted. Sprinkle with parsley. Cut into 1-1/2 inch slices. 6-8 servings.

MONTEREY RANCH BREAD

Steps:

• In a small bowl, mix together the cheese and salad dressing.
• Slice the bread in half lengthwise; brush cut sides with butter.
• Place slices of bread, cut side up, on a baking sheet.
• Broil until golden brown.
• Spread with cheese mixture.
• Bake at 350 degrees for 10-15 minutes or until cheese melts.
• Sprinkle with chopped parsley.
• Cut into slices and serve warm.

PARMESAN GARLIC RANCH BEER BREAD #RSC

Steps:

• Preheat oven to 375°F.
• In a small saute pan, cook shallot and garlic with oil until caramelized; allow to cool.
• In a large mixing bowl, mix together flour, Parmesan cheese, chives, Ranch seasoning mix, baking powder, yogurt, and shallot/garlic mixture. Stir in room temperature beer until smooth and pour batter into a well-greased loaf pan.
• Bake at 375°F for 60-70 minutes or until top is golden and a toothpick comes out clean. Allow to sit 10 minutes in the pan, then remove and cool on a wire rack.

RANCH GRILLED BREAD

Steps:

• 1. Mix package of dressing with butter or margarine.
• 2. Spread on tops of bread.
• 3. Grill or broil until golden brown.

MCFADDEN RANCH PERSIMMON BREAD

Steps:

• Preheat Oven to 325°F.
• Pans: Grease or spray with non-stick spray (non-stick with flour oil okay).
• Yield: Two nine-inch loaf pans or approximately six small loaf pans (for gift giving!).
• In mixer or large bowl, mix together very well the sugar, eggs and vegetable oil.
• Add vanilla and persimmon pulp, stir well.
• In a separate small bowl, stir together dry ingredients. Slowly add to wet mixture and stir until blended. Do not over stir.
• Fold in walnuts.
• Mix persimmon pulp and baking soda in a small bowl. Add to sugar mixture; mix well.
• Pour evenly into prepared pans (approximately 2/3 full). Sprinkle with chopped walnuts for garnish if desired.
• Bake for 55-65 minutes for large pans (check often and adjust time for your oven as mine cooks fast), or until the top of the loaf is firm and no uncooked batter can be seen. Start checking small pans at 30-35 minutes.
• Cool on a wire rack. Loafs may fall a bit but this is normal. Wrap in plastic wrap and then foil to keep moist and refrigerate or freeze if not serving right away.
• Can be deliciously served warm with whipped cream or butter or drizzed with a powdered sugar glaze.

BRAIDED RANCH CHICKEN BREAD

Steps:

• Dissolve yeast in warm water and let sit for 10 minutes.
• Stir olive oil, garlic powder, oregano, basil, and onion salt into the yeast mixture. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well-floured surface and knead in remaining flour until dough is no longer sticky. Place dough into a well-oiled bowl and cover with a cloth. Let rise until doubled in size, about 1 hour.
• While the dough is rising, cut chicken into small chunks and place in a bowl. Add Parmesan cheese and ranch dressing mix and toss until chicken is well coated; set aside.
• Punch dough down and form into a tight ball. Allow dough to relax for a minute, then roll on a lightly floured surface into a large rectangle. Use a sharp knife or pizza cutter to cut small strips down each side of the rectangle.
• Scoop chicken mixture along the center of the dough between the cuts. Alternating back and forth, fold all dough strips over the chicken mixture as if you were braiding hair. Transfer to a lightly oiled baking pan and let rise for 15 to 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven until crust is golden brown, 35 to 40 minutes.