6 c Flour

2 pk Dry yeast

1 pk Ranch dressing mix

1 1/2 c Buttermilk

1/2 c Water

1/4 c Shortening

1 Egg

1 tb Butter or margarine

-melted

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.