2 packages active dry yeast
3/4 cup warm water (120°F)
1 1/4 cups buttermilk (120°F)
4 1/2 (approx) cups all-purpose flour
1/4 cup softened butter
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt (optional)
1 1/2 teaspoons baking soda
Soft butter for brushing the top the loaf

In a large mixing bowl, mix all dry ingredients (including yeast) together. In a separate Pyrex measuring cup or container, combine the warm water and buttermilk, then heat them in the microwave to 120-125°F. Add the 1/4 cup softened butter to the mixture.

With a stand mixer using the paddle attachment, pour the warm liquid into the flour mixture while mixing on low speed. Knead with the mixer for about 6 minutes until a ball forms, then turn out onto a lightly floured surface.

Knead by hand, adding only a dusting of flour, if needed, to prevent sticking. You may want to oil your hands or use a dough scraper to keep the dough from sticking.

Form the dough into a ball and place it in a greased bowl, turning once to coat all sides with butter or oil. Cover with plastic wrap and let rise until doubled in size (about 1 hour or more). Punch down the dough and shape it into desired form. Place in a lightly oiled loaf pan, cover again with plastic wrap, and let rise in a warm, draft-free place for another 30 minutes to an hour. or til nearly doubled.

Preheat oven to 425°F. Brush top of bread with soft butter and slash the surface using a sharp knife (this will help it not split during baking). Bake for about 15 minutes, then reduce heat to 350 degrees Fahrenheit and continue baking for another 25-30 minutes or until golden brown. Remove from oven and let cool on a wire rack before slicing.

Enjoy your freshly made bread!