1 pkg active dry yeast
1 tablespoon sugar
1/2 cup warm water (110-115°F)
2 1/2 cups all purpose flour
2 teaspoons salt
7/8 cup warm milk
1/4 teaspoon baking soda
1 tablespoon warm water

In the bowl of an electric mixer, combine yeast, sugar and water, stirring until yeast has dissolved. Allow mixture to sit for a few minutes until tiny bubbles begin to form.

Mix flour with salt and stir into yeast alternating with warm milk. Mix or knead until batter begins to leave the side of the bowl. Batter will be soft and sticky.

Cover and let rise in a warm place for 75-90 minutes or until doubled in bulk.

Dissolve baking soda in 1 tablespoon warm water. Stir dissolved soda into batter and beat for 1-2 minutes.

Transfer into two well buttered bread pans (8"X4"X2"). Cover lightly with a clean towel and allow to rise again for 60-90 minutes or until doubled in bulk.

Preheat oven to 375°F degree. Bake until top is golden and bread begins to leave sides of pan, about 50 minutes. When the pan is lightly tapped on the bottom, it will sound hollow.

Remove pan from oven and cool 5 minutes. Slice into 1/2 inch thick slices.

To serve: Toast and spread generously with Land O' Lakes Butter with Olive Oil.

Variation: Add 1/2 cup raisins to batter to make raisin muffins.

Submitted by: CM