1/2 pkg. dry yeast
1/8 c. lukewarm water
3 c. all-purpose flour, sifted
1/8 c. sugar
1/8 tsp. baking soda
1/4 tsp. salt
1/4 c. vegetable shortening
1 c. buttermilk
1/2 lb. butter
1 bunch basil, fresh

Dissolve the yeast in water. Sift 2 cups flour, sugar, baking soda, and salt together into a large mixing bowl. Blend the shortening into the flour until it resembles a fine meal. Add the dissolved yeast and buttermilk. Blend well.

Place the dough onto a lightly floured surface and knead the remaining flour into the dough until you have a firm dough. Place dough into a greased mixing bowl and turn dough to coat with grease. Cover and let rise about 1 hour.

Remove dough and knead for 1 minute. Roll out dough to get out air bubbles. Roll dough into loaf shape and place in a bread loaf pan. Cover again and let rise about 1/2 hour.

Prepare oven to 425 degrees. Bake for 10 minutes; reduce heat to 375 degrees and bake an additional 20 minutes. Remove bread from oven and cool on racks.

For basil butter: Soften butter and whip with chopped basil leaves. Serve with bread. Yield: 1 loaf. (Prep and Cooking Time: 2 1/2 to 3 hours)