2 pkg. active dry yeast
1 1/2 c. warm water
2 1/2 c. buttermilk
9-10 c. flour
1/2 c. shortening
4 tbsp. sugar
4 tsp. baking powder
4 tsp. salt
Soft butter

Grease two 9 x 5 x 3 inch loaf pans. Dissolve yeast in water in large mixer bowl. Add buttermilk 4 1/2 cups flour, shortening, sugar, baking powder and salt. Blend 30 seconds on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining flour. Dough should remain soft and slightly sticky.

Turn out on generously floured board and knead 5 minutes or about 200 turns. Divide dough in half. Roll each half into an 18 x 9 inch rectangle. Roll up from short side jelly roll fashion. With side of hand, press down each end to seal. Fold ends under loaf. Place, seam side down in pans. Brush loaves lightly with soft butter. Let rise in warm place (85 degrees) until double, about 1 hour. Dough in center should come up above pan about 2 inches.

Heat oven to 425 degrees. Oven rack should be in lowest position. Bake loaves 30-35 minutes. Remove from pan and brush with butter. Cover with towel if soft crust is desired. Cool on wire rack.