2 pkg. active dry yeast
1/4 c. warm water
1 1/4 c. buttermilk
4 1/2 to 5 c. all purpose flour
1/4 c. shortening
2 tbsp. sugar
2 tsp. baking powder
2 tsp. salt
Soft butter

Grease 9 x 5 x 3 inch pan in large mixer bowl, dissolve yeast in warm water. Add buttermilk, 2 1/2 cups of the flour, the shortening, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scarping bowl occasionally.

Stir in remaining flour. Turn dough onto well floured board, knead 5 minutes. Roll dough into rectangle 18 x 9 inches. Roll up beginning at short side with side of hand, press each end to seal. Fold ends under. Place seam side downside in pan. Brush with butter and let rise until double, about 1 hour. Heat oven to 425 degrees and bake 30 to 35 minutes.