With a rainy weekend there isn't much better way to keep the chill off than by trying some new and experimental recipes. This weekend wild experiment: Bacon Parmesan Ranch Bread

You may ask: What ever possessed you to make dressing flavored bread?
I didn't know this before, but Ranch Dressing is apparently America's favorite salad dressing. I like it too, yet find the many commercially available versions...commercial tasting. So it's a simple leap to guess that I had extra herb-ed and flavored buttermilk from making homemade ranch dressing earlier in the week that I didn't want to throw away.
Recipe after the jump:
Bread experiment ballpark directions:
oven at 350 degrees. 9x13 brownie style dark coated pan.
1/2 warm water, 1T yeast, 1T sugar in a bowl to proof
mix in 1/2 c white flour & let sit about 20 minutes to make a sponge.
stir down and mix in melted 2T bacon fat, 2T sugar, 1T sea salt and 2/3 cup herb-ed buttermilk (buttermilk with garlic, onion, thyme, sage, parsley, turmeric, paprika, and cracked pepper)continue mixing on a low medium speed adding 1c flour, 2/3c more buttermilk, 1c flour, 2/3 c buttermilk, 1/2 c flour ~ it should be bouncy and a bit sticky, but not very wet.
grease 9x13 pan with more bacon fat (or use the pan after baking some bacon. leave the drippings in. yum) , squoosh the bread dough in to the pan as evenly as you can, and sprinkle top generously with Parmesan cheese & lightly with cracked pepper.
Let sit covered about an hour until bouncy.
Bake 350 degrees for 25 minutes
The turmeric gives it that pretty yellow color