Buttermilk Ranch Sandwich Bread

When I saw this bread, I knew I had to try it! Unfortunately, I forgot to note where I got it from!! I altered it slightly to suit my tastes, but this is what I did. It's delicious. The herbs are a light addition to the bread flavor-wise but oh so pretty to look at once the bread is cut. Definitely a good bread!

1⅓ cup buttermilk (1⅓ cup water + ⅓ cup powdered buttermilk)

3 tbsp butter

4 cup flour

1½ tsp salt

2 tbsp granulated sugar

4½ tsp yeast

1 tsp dried dill (or 1 tbsp fresh)

1 tsp dried parsley (or 1 tbsp fresh)

1. Heat buttermilk and butter in a small saucepan set over low heat until butter is melted. Let sit for a few minutes to cool, or until temperature is between 120-130°.
2. Add 2½ cups of the flour, salt, sugar, yeast, and herbs to the bowl of a stand mixer fitted with a dough hook.
3. Add the buttermilk mixture and mix until it forms a wet dough.
4. Add remaining flour ¼ cup at a time until the dough clears the sides and no longer sticks to your fingers.
5. Continue kneading by hand until dough is smooth and elastic, about 7-8 minutes.
6. Form dough into a ball and place in a greased bowl.
7. Cover and let rise until doubled, about 1 hour.
8. Gently punch down dough and knead a few times to bring it back into a ball.
9. Roll dough out into a rough 9x15-inch rectangle.
10. Starting at one of the 9-inch ends, roll dough into a log.
11. Place in a greased 9x5-inch loaf pan, cover, and let rise again until doubled, 45-60 minutes.
12. Preheat oven to 375° for the last 20 minutes of the rise.
13. Bake bread until top is deep golden brown and loaf sounds hollow when tapped, 30-35 minutes.
14. Remove bread from pan immediately and let cool on a wire rack.