Ranch Butter Bread

Ingredients

2 Tbsp. yeast
1/2 cup warm water
1/2 cup sugar
2 cup warm buttermilk
1/2 cup butter, softened
3 eggs, beaten
1-2 env. original Ranch salad dressing mix
2 tsp. salt
8-9 cups flour

Directions
In a bowl dissolve yeast in warm water.  Add sugar; let set 5
minutes, then add buttermilk, butter, eggs and Ranch dressing.
Mix salt and 4 cup flour and beat well until smooth.  Stir in
remaining flour and knead until smooth and elastic.  Cover and
let rise in a warm place until double.  Punch dough down and
divide into 4 portions.  Roll each one into approximately 14x12
inch rectangle.  Roll up jellyroll style starting with the long
end.  Punch seams shut and tuck ends under.  place seam side down
on greased baking sheets.  With a sharp knife make 5 shallow
slashes across the top of each loaf.  Cover and let rise until
double; 30 minutes or so.  Bake at 350 degrees F for 20-25
minutes or until golden.  Brush with butter.  Heated buttermilk
will appear curdled; regular milk may be used.