3 tbsp. sugar
2 1/2 tsp. salt
1/3 c. butter
1 c. very warm water
1 c. buttermilk
1 pkg. or cake of yeast
5 3/4 c. sifted flour
1/4 tsp. baking soda

Scald the buttermilk until it appears curdled, then stir in the sugar, salt, and butter. Cool until lukewarm. Put the very warm water in a large bowl; crumble or sprinkle in the yeast. Stir until dissolved, then add the lukewarm milk mixture. Stir in 3 cups of the sifted flour and the baking soda. Beat until smooth.

Add the remaining 2 3/4 cups flour, using a little more or less to make a dough with a dull rough appearance which is slightly sticky to the touch. Turn the dough onto a lightly floured board and knead with the fingers until it is smooth and elastic.

Form into a ball and put in to a bowl greased on inside bottom and sides. Cover with a clean damp cloth and allow to rise for about an hour in a warm, draft- free place (it will double). Punch down. Turn onto a lightly floured board to rest 12 to 15 minutes.

Divide dough in half and shape into two loaves. Place in greased 9 x 5 x 3 inch bread pans. Cover and let rise for about an hour in a warm place until doubled in size. Bake approximately 35 minutes in a 375 degree oven preheated 20 minutes before cooking.