1 cup buttermilk
3 tablespoons sugar
2 1/2 teaspoons salt
1/3 cup butter
1 cup very warm water
1 package active dry yeast
5 3/4 cups sifted all purpose or bread flour (about)
1/4 teaspoon baking soda

Scald the buttermilk (it will appear curdled); stir in the sugar, salt and butter. Cool to lukewarm. Measure the very warm water (105°F) into a large bowl. Sprinkle or crumble in the yeast. Stir until dissolved. Add the lukewarm milk mixture. Stir in 3 cups flour and the baking soda; beat until smooth. Add the remaining flour; use a little more or less as needed to make a slightly sticky dough.

Turn out onto a lightly floured work surface and knead dough til smooth and elastic (about 10 minutes) or knead for 5 minutes in an electric mixer fitted with dough hook. Place dough in a large buttered bowl, cover and allow to rise in a warm place until doubled in volume. Punch dough down and let rest for 10 minutes.

Shape into 2 loaves and let rise again in buttered 9x5-inch bread loaf pans. Let rise in a warm place til doubled in size again, then bake in a preheated 375°F oven for about 35 minutes.

(Makes 2 loaves)

This bread is good as is and keeps well. It also makes wonderful stuffing for turkey and chicken!