1 pkg. rapid rise yeast
3 1/3 c. flour
1/4 tsp. baking soda
1 egg, room temperature
3 tbsp. sugar
1 1/2 tbsp. butter, softened
1/4 c. very warm water
1 env. Lipton's onion soup mix
1 1/2 c. sour cream, room temperature

Mix dry ingredients in large bowl. Add warm water all at once; mix. Add remaining ingredients. Mix until ball forms. Turn onto floured surface and knead until dough is elastic. Turn into large, oiled bowl; cover and let rise about 35 to 45 minutes, until doubled in size. Divide into 2 loaves and place in greased loaf pans. Let rise again until doubled in size again. Bake about 45 minutes to 1 hour, or until bread sounds hollow when you tap on the bottom of it.