|Buttermilk||1 Cup (16 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs)|
|Flour||5 3⁄4 Cup (92 tbs)|
Scald the buttermilk in a saucepan.
Stir in sugar, salt and shortening and cool to lukewarm.
Sprinkle the yeast over warm water in a mixing bowl and stir until dissolved.
Stir in the buttermilk mixture.
Add 3 cups flour and soda and beat until smooth.
Add enough remaining flour to make a stiff dough.
Turn out onto a lightly floured board and knead for about 10 minutes or until smooth and elastic.
Place in a greased bowl and cover with a cloth.
Let rise in a warm place for about 1 hour or until doubled in bulk.
Place on a lightly floured cloth and let rest for 15 minutes.
Cut in half and place in 2 loaf pans.
Cover and let rise in a warm place for about 1 hour or until center is slightly higher than pan.
Bake at 400 degrees for 45 minutes.