The hotter it gets in the dog days of summer, the less time spent in the kitchen cooking and baking the better. Yes, I know we live in the modern age of central air, but the excuse of it’s too hot to cook gets me out of many a late summer what’s for dinner dilemma. That’s where this recipe for Ranch Quick Bread comes in. This easy to mix, quick to fix, and deliciously filling Ranch Quick Bread recipe hits the spot with big flavor for a small supper.
Ranch Quick Bread
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 package dry Ranch seasoning mix
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 large eggs
1 cup buttermilk**
½ stick unsalted butter, melted
1 cup cottage cheese
Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
Whisk flour, baking powder, baking soda, salt, onion powder, garlic powder and pepper in a large mixing bowl. Set aside.
Whisk the eggs, buttermilk, and melted butter in a medium bowl until combined.
** How to Make Homemade Buttermilk:
Add 1 tablespoon lemon juice or vinegar to 1 cup milk. Let stand at room temperature 5 to 10 minutes.
Add the cottage cheese and stir to combine.
Pour mixture into the flour mixture.
Gently fold ingredients together until the flour is incorporated.
Spoon batter into loaf pan. Bake 50 minutes until golden brown or until knife inserted into the center of the bread comes out clean.
Allow bread to cool in loaf pan for 10-15 minutes.
Transfer bread from pan to bread board or wire rack or serving tray. Allow bread to cool for 15 minutes before slicing and serving.
Wrap any leftover bread in waxed paper and store in airtight container. I added fresh rosemary sprigs to canister for good seasoning measure.