French Herb Bread - cooking recipe

Ingredients

5 -6 cups unbleached flour
2 (1/4 ounce) packages active dry yeast (I also add 1 packet out-dated yeast to increase the yeasty flavor of this bread)
1 (1 3/4 ounce) package dry ranch dressing mix
1 1/2 cups buttermilk
1/2 cup water
1/4 cup vegetable shortening (I use 1/4 cup extra virgin olive oil, tastes better and is 'less worse' for you)
1 egg, beaten
1 tablespoon butter, melted
shortening, for baking sheet
cornmeal, for baking sheet

Preparation

In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well.
Heat buttermilk, water and shortening (or olive oil) until warm (110-115\u00b0F), and add to flour mixture.
Add egg, and beat at medium speed for 3 minutes.
Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed.
Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes.
Punch down, and divide into 2 equal parts.
On a lightly floured board, pat each one into a 7-12\" rectangle.
Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side.
Place seam side down on a grease baking sheet that has been dusted with cornmeal.
Make diagonal slices about 2\" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes.
Bake at 375\u00b0F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190\u00b0F internal temperature on an instant reading thermometer).
While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix.
Cool on a wire rack before wrapping.