Visit our Bread Recipes page for more wonderful homemade bread recipes!
I’ll cover a few updates and then share the recipe you came for. First and most important: my family and I are deeply grateful for the condolences and support you offered after Val’s passing. Your messages and prayers have meant more than I can express. Returning to everyday routines feels strange, but life moves forward and I’m glad to be here again.
You may have noticed Foodie with Family’s refreshed design. It took some time, but I’m really pleased with the new look. There are a few features I think you’ll like that will make browsing and meal planning easier.
- If you hover over the “Recipes” tab below the header, three options appear. Clicking Recipes takes you to the recipe archive where every post lives. The Shopping List option lets you add ingredients from our recipes to a shopping list courtesy of ZipList. The Grocery Deals link helps you find advertised sales at nearby grocery chains. I encourage you to explore these tools — they make menu planning simpler.
- Subscribing is easier now: RSS/readers, email updates, Twitter and Facebook options are more user-friendly. I’d love to have you follow along.
- The sidebar’s “more fwf” section highlights older posts you might find interesting, funny, or delicious.
As with any redesign, there may be small glitches. If you spot a broken link or a misplaced image, please let me know. I’m thrilled with the new look — what do you think?
Now for the bread. Ranch Bake-In-Slices Bread is one of my favorites. It’s baked so the loaf comes out already portioned — no post-bake slicing required. That means you can pull off hot slices without ruining the texture of the rest of the loaf. It’s brushed generously with melted butter, seasoned with dry Ranch dressing mix and dill, then stacked and baked in a buttered loaf pan. You can use homemade or store-bought sandwich dough.
Serve it warm with a sunny-side-up egg, use it for indulgent grilled cheese sandwiches, or sop up soup and sauces — every option is delicious. My personal joy: pulling the freshly baked loaf out, peeling back a heel, and savoring it warm. Simple comfort at its best.
Ranch Bake-In-Slices Bread
Rebecca Lindamood
Ingredients
- 1 pound sandwich bread dough homemade or purchased
- 1 stick unsalted butter 4 ounces (8 tablespoons), melted, plus extra for buttering the loaf pan
- 1 tablespoon plus 2 teaspoons dry Ranch salad dressing mix
- 1 teaspoon dried dill weed
Instructions
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On a lightly floured surface, roll the bread dough into a rectangle about 1/4 inch thick. Pour the melted butter over the dough and brush it evenly. Sprinkle the dry Ranch dressing mix and dried dill over the dough. Cut the dough into pieces roughly the size of playing cards.
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Butter a standard loaf pan and prop one end up so the pan tilts slightly. Stack five pieces of dough at a time and place them in the pan, starting at the lower end so gravity holds them in place. Repeat until all the dough is stacked. Cover lightly with plastic wrap and let rise for 30 minutes at room temperature.
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While the dough rises, preheat the oven to 350°F. Uncover and bake for 30–40 minutes, or until the top is deep golden brown. Let the bread rest in the pan for 5 minutes before turning out onto a plate or cooling rack. Serve immediately or store wrapped with a clean towel at room temperature.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.
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