Red Pepper Herb Bread
Serves: Makes 1 (9×5-inch) loaf
  • 1¼ cups whole milk
  • ¾ cup sour cream
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon ground red pepper
  • 1⁄8 teaspoon ground black pepper
  • ½ cup unsalted butter, softened
  • 1 (0.4-ounce) package buttermilk ranch dressing mix
  1. Preheat oven to 350°. Spray a 9×5-inch loaf pan with cooking spray.
  2. In a large bowl, whisk together milk, sour cream, melted butter, and egg until smooth. In a medium bowl, whisk together flour, sugar, baking powder, parsley, thyme, salt, and all peppers. Whisk flour mixture into milk mixture just until combined. Spread batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan for 10 minutes.
  4. In a small bowl, stir together butter and ranch mix until smooth. Serve with warm bread.
Flavored butter can be refrigerated in a small airtight container for up to 2 weeks. Let it come to room temperature before serving.
Recipe by Paula Deen Magazine at