Best Ranch French Bread Recipes

BONNIE'S RANCH CHICKEN STUFFED FRENCH BREAD

BONNIE'S RANCH CHICKEN STUFFED FRENCH BREAD image

This is a delicious open-faced chicken sandwich to serve with a bowl of soup for a fast and hearty meal. I tweaked it from the original recipe to suit our tastes, and it turned out a keeper for us. Hope you like it. Enjoy!

Provided by BonniE !

Categories Breads

Time 30m

Number Of Ingredients 8

Ingredients

1 loaf of good french bread sliced in half
1 cup cooked shredded chicken, breast meat
1/4 cup mayonnaise
1/4 cup sour cream
1/2 package of ranch dressing mix
1/2 cup chopped sweet onion
1 tablespoon dried parsley
1 1/4 cup of sharp cheddar cheese shredded

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 FRENCH BREAD

Ranch French Bread image

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

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm buttermilk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
3 large eggs
1 to 2 envelopes original ranch salad dressing mix
2 teaspoons salt
8 to 9 cups all-purpose flour
Additional butter, melted

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.

HIDDEN VALLEY RANCH FRENCH BREAD RECIPE

Hidden Valley Ranch French Bread Recipe image

Provided by Christine_cook

Number Of Ingredients 3

Ingredients

1/2 cup softened butter or margarine
2 teaspoons Hidden Valley Ranch dressing mix
1 loaf French bread

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.

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