French Herb Bread

INGREDIENTS:

5-6 c. flour
2 pkgs. dry yeast
1 pkg. (at least 4 tsp.) dry ranch style buttermilk salad dressing mix (reserve 1 tsp.)
1/2 c. water
1/4 c. shortening
1 egg
1 tbsp. melted butter
1 1/2 c. buttermilk

DIRECTIONS:

In large bowl, combine flour, yeast, 3 teaspoons salad dressing mix and mix well. Heat buttermilk, water and shortening until warm. Add to flour mixture. Add egg; blend until moistened. Beat 3 minutes at high speed. Gradually add flour to make a firm dough. Knead 5 go 10 minutes. Place in greased bowl, cover and let rise 20 minutes. Punch down; divide dough into 2 parts. Roll 12″x7″ rectangle. Start with long side and roll up tightly, sealing edges and ends. Slash diagonally 2″ apart on tops; cover and let rise about 30 minutes.
Bake at 375 degrees for 25 to 30 minutes. While warm, brush with melted butter; sprinkle with reserved salad dressing mix. Cool.

Broccoli Dip In French Bread

INGREDIENTS:

10 oz. pkg. frozen chopped broccoli
1 c. sour cream
1 c. mayonnaise
2 tbsp. chopped green onions
2 tbsp. chopped fresh parsley
2 oz. jar diced pimento, drained
1/2 tsp. dill weed
1/4 tsp. salt
1/8 tsp. garlic powder
1 lb. loaf French bread

DIRECTIONS:

Thaw broccoli; squeeze out excess moisture with paper towel. Finely chop broccoli. In small bowl, combine sour cream and mayonnaise; blend well. Stir in broccoli, green onions, parsley, pimento, dill weed, salt, and garlic powder. Refrigerate at least 2 hours to blend flavors.
Heat oven to 350 degrees. Slice off top crust of French bread; hollow out inside of loaf. Cut removed bread into chunks; place chunks on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes or until lightly toasted. Spoon dip into hollowed out bread loaf. Garnish as desired. Serve with toasted bread chinks, crackers, or vegetable dippers. 4 cups.

French Bread Pizza

INGREDIENTS:

1 lg. loaf French of Italian bread
1 sm. onion, chopped
1 green pepper, chopped
1 c. mushrooms, sliced
1 (7 oz.) jar chunky-style spaghetti sauce
1 (5 oz.) breasts tomato herb with basil chicken, cooked, cut in pieces
2 c. Mozzarella cheese, shredded

DIRECTIONS:

Heat oven to 425 degrees. Cut bread in half lengthwise. Pull out soft bread, leaving 2 crust shells. Layer vegetables in shells, spoon on spaghetti sauce and chicken. Sprinkle with cheese. Place shells on baking sheet. Bake 10 to 15 minutes or until cheese is melted and bubbly. To serve, slice each filled shell in quarters. Serves 8.