5 – 6 cups flour
3 tablespoons sugar
2 teaspoons salt
1/4 teaspoon baking soda
1 package dry yeast (or 2 1/4 teaspoons)
1 cup water
1 1/3 cup buttermilk
1. Add buttermilk and water to a saucepan and heat over medium heat until lukewarm (110 degrees).
2. In a large bowl add 2 cups flour, sugar, salt, baking soda and yeast. Add the lukewarm buttermilk.
Stir with a wooden spoon for 2 minutes. Add another cup of flour. Pour dough onto floured surface and knead for 10 minutes. Add the remaining flour 1/2 cup at a time while kneading.
3. Place dough into lightly oiled bowl and cover top of dough with some oil. Cover with cloth and place in warm spot until dough has doubled in size.
4. Punch down dough then divide into 2 equal sections. Place into greased bread pans. Cover and let rise until doubled (about 45 minutes)
5. Bake at 375 degrees for 45 minutes. Remove and place on wire rack to cool.
Note: The original recipe said to brush dough with a mixture of egg and water before baking, but I didn’t do that.
When I made this bread, it turned out tasty, but a little dry, so I suggest kneading in as little flour as possible and be sure not to over bake. Otherwise, it was very good!