2 pkgs. active dry yeast
3/4 c. warm water (105-110 degrees)
1 1/4 c. buttermilk
4 1/2 - 5 c. all-purpose flour
1/4 c. shortening
2 tbsp. sugar
2 tsp. baking powder
1-2 tsp. salt
Soft butter

Grease a dull aluminum (anodized), glass or darkened metal 9x5x3 inch loaf pan (these pans encourage browning).

Dissolve yeast in warm water in large mixer bowl. Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, and salt. Blend 30 seconds with electric mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.

Stir in remaining 2 - 2 1/2 cups flour with spoon. (Dough should be soft and slightly sticky.) Knead (with generously floured hands) 5 minutes, or about 200 turns on generously floured board.

Roll dough into an 18x9 inch rectangle. Roll up from short side as for jelly roll. With side of hand, press each end to seal. Fold ends under loaf. Place, seam down in loaf pan. Brush loaf lightly with butter. Let rise in warm place (85 degrees) until doubled, about 1 hour. (Dough in center comes about 2 inches above pan.)

Preheat oven to 425 degrees. Oven rack should be in lowest position or bread will brown too quickly. Bake loaf 30-35 minutes. Remove from pan and brush with butter; cool on wire rack. Makes one loaf. (You can make 2 smaller loaves by using 2 (8 1/2 x 4 1/2 x 2 1/2 inch) pans. Divide the dough after kneading.

Note: To make 2 large loaves, double all ingredients except the yeast. Blend 1 minute on low speed, then scrape sides and bottom of bowl. Beat 4 minutes on medium speed. Stir in remaining flour. Divide in half. Knead each half 5 minutes. Proceed as above.

For whole wheat bread: Substitute 1/2 cup all-purpose flour with 1 cup whole wheat flour for first addition of flour; for second addition substitute 2 cups whole wheat flour.

For cheese bread: Follow recipe for CDQ bread, but omit shortening. Stir in 1 cup shredded sharp natural Cheddar cheese with second addition of flour.