|Source||Mary Ault (1990)|
1 hour, 15 minutes
1 hour, 45 minutes
In a large mixing bowl, combine 2 cups flour, yeast, 3 tablespoons salad dressing mix (reserve 1 teaspoon); mix well. Heat buttermilk, water and shortening until warm. Add to flour mixture. Add egg. Blend until moistened. Beat 3 minutes at medium speed. Gradually stir in enough flour to make a firm dough. Knead on floured surface until smooth and elastic. Place in greased bowl, turning to grease top. Cover. Let rise in warm oven for 20 minutes, or until doubled. Punch down dough. Divide into 2 parts. On lightly floured surface, roll to pat each half into a 12 x 7-inch rectangle. Starting with longer side, roll up tightly. Place, seam side down, on greased sheet. Make diagonal slashes 2 inches apart in top of loaves. Cover. Let rise 30 minutes. Bake 25 to 30 minutes at 375°. Brush tops with 1 tablespoon melted butter and reserved dressing mix.
Can be frozen. Recipe taken from the book, America Discovers Columbus presented by the Junior League of Columbus (1984). A copy is located in the Ohio Room at the Tremont Branch Library.