Buttermilk Bread
1.5 tsp dry yeast
30 ml warm water
180 ml warm buttermilk or sour milk
1 egg
1 tbsp oil
1 tbsp Ranch dressing mix
350 g flour
1/2 tsp salt
Sprinkle the yeast over the warm water and let it stand for 10 minutes until the yeast becomes frothy in the bowl.
Add the warm buttermilk, egg, salt, dressing mix, and oil. Gradually add flour until the dough can be lifted from the bowl without sticking.
Knead the dough for 5-10 minutes until it is smooth and elastic. Place the dough in a greased bowl and let it rise until it has doubled in size.
Punch down the dough to release the air, then place it into a greased loaf pan. Let it rise for another 30 minutes.
Bake at 175-200°C for 30 minutes or until the bread is golden brown.