This recipe is taken from our "In Season" cookbook:

Quick Herb Bread
5-6 c. flour
2 pkg. quick-rise yeast
4 tsp. dry ranch-style salad dressing mix
1 1/2 c. buttermilk
1/2 c. water
1/4 c. margarine
1 egg
1 Tbsp. melted margarine

In a large mixer bowl, combine 2 c. flour, yeast and 3 tsp. dressing mix; mix well. Heat buttermilk, water and 14 c. margarine until warm (120-130 degrees); margarine doesn't have to melt. Add to flour mixture, then add egg. Blend until moistened and beat 3 minutes at medium speed.

Stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic (8-10 minutes). Place in greased bowl, turning in bowl to grease the top; cover; let rise in warm place 20-30 minutes.

Punch down dough and divide into two parts. On lightly floured surface, roll out each half of the dough into a 12"x7" rectangle. Starting with the longer side, roll up tightly, sealing the edges and ends. Place seam-side down on a greased baking sheet. Make diagonal slashes on the top, about 2" apart. Cover and let rise in a warm place until doubled in size, about 30 minutes.

Bake at 375 degrees for 25-30 minutes. Remove from oven. Melt 1 Tbsp. margarine and brush on top of loaves. Sprinkle with reserved 1 tsp. salad dressing mix. Cool on wire rack. Yield: 2 loaves.