Buttermilk Ranch Sandwich Bread

1.	Heat buttermilk and butter in a small saucepan set over low heat until butter is melted. Let sit for a few minutes to cool, or until temperature is between 120-130°F.
2.	Add 2 ½ cups of the flour, salt, sugar, yeast, garlic, and herbs to the bowl of a stand mixer fitted with a dough hook (or a large bowl if you plan to mix and knead by hand).
3.	Add the buttermilk mixture and mix until it forms a wet dough. Add remaining flour 1/4 cup at a time until the dough clears the sides and no longer sticks to your fingers.
4.	Continue kneading with dough hook or by hand until dough is smooth and elastic, about 7-8 minutes with a stand mixer.
5.	Form dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
6.	Gently punch down dough and knead a few times to bring it back into a ball.
7.	Roll dough out into a rough 9x15 inch rectangle. Starting at one of the 9-inch ends, roll dough into a log. Place in a greased 9x5 inch loaf pan, cover with plastic wrap, and let rise again until doubled, 45-60 minutes.
8.	Meanwhile, preheat oven to 375°F. Brush loaf with egg wash and bake bread until top is deep golden brown and loaf sounds hollow when tapped, 30-35 minutes. Remove bread from pan immediately and let cool on a wire rack.
9.	Bread is best the day it is baked, but you can wrap it and store at room temperature for up to 3 days.

	1 ⅓ cup buttermilk (330 ml)
	3 tablespoons unsalted butter
	4 cups all-purpose flour (480 grams)
	1 ½ teaspoon salt
	2 tablespoons granulated sugar
	2 packets Red Star Platinum Yeast (4 ½ teaspoons)
	2 cloves garlic minced
	1 tablespoon chopped fresh dill (or 1 teaspoon dried)
	1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
	1 tablespoon chopped fresh chives (or 1 teaspoon dried)
	1 large egg + 1 teaspoon water , for egg wash