Buttermilk Bread II recipe

2 servings

1 1/2 cups buttermilk

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 cup margarine

1/4 cup white sugar

1/2 teaspoon baking soda

2 (.25 ounce) packages active dry yeast

2 teaspoons salt

5 1/2 cups bread flour

Proof yeast in warm water.

Place the butter or margarine and buttermilk in a small saucepan.

Heat slowly until butter or margarine has melted.

Cool to lukewarm.

Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl.

Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer.

Gradually add the remaining flour while continuing to mix.

When dough is not sticky, turn out on a lightly floured surface.

Knead for several minutes, until the dough is soft and smooth.

Place in a greased bowl, and turn once.

Allow to rise until doubled in size.

Punch down the dough.

Divide, and shape into 2 loaves.

Place in two well greased 8 x 4 inch bread pans.

Allow to rise until dough has risen one inch above pans.

Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes.

Loaves are done when nicely brown and hollow sounding when thumped.