In a large mixer bowl, combine 2 cups flour, yeast and 3 teaspoons dry salad dressing mix. Reserve remaining mix. Heat buttermilk, water and shortening until warm (120-130~), shor- tening need not melt. Add to flour mixture. Add egg. Blend until moistened; beat 3 minutes at medium speed. Gradually add enough flour to make a firm dough. Knead on a well floured surface until smooth and elastic (5-10 minutes). Place in greased bowl; turn to grease top. Cover; let rise in warm oven (turn on lowest setting for 1 minute, then turn off) for 20 minutes. Punch down dough; divide into 2 parts. On lightly floured surface, roll or pat each part to a 12x7 inch rectangle. Star- ting with longer side, roll up tightly sealing edges and ends. Place seamside down on greased cookie sheet. Make diagonal slashes about 2 inches apart in tops of loaves. Cover; let rise in warm oven until light and doubled, about 30 minutes. Bake in preheated 375~ oven for 25 to 30 minutes. While warm, brush with melted butter; sprinkle with 1 teaspoon reserved salad dressing mix. Cool on wire racks.
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|Serving Size: 1 Serving (1453g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 670 (17%)|
|Amt Per Serving||% DV|
|Total Fat 74.4g||99 %|
|Saturated Fat 26.3g||132 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 13.4g|
|Cholesterol 270mg||83 %|
|Sodium 490.5mg||17 %|
|Potassium 1875.9mg||49 %|
|Total Carbohydrate 710.3g||209 %|
|Dietary Fiber 27.2g||109 %|
|Sugars, other 683.1g|
|Protein 117g||167 %|
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Calories per serving: 4044
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