Old-Fashioned Buttermilk Bread

5-1/2 C all-purpose flour
3 tbsp. sugar
2 pkg. Fleischmann’s Rapid Rise Yeast
2 tsp. salt
1/4 tsp. baking soda
1 C buttermilk

In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120 to 130F). Butter does not need to melt; mixture will appear curdled. Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each 10 12×7 inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place each seam side down, in greased 8×4 inch loaf pan. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack. Yield 2 loaves.

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