5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
3 tablespoons sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons salt
1/4 teaspoon baking soda
1 cup buttermilk
1 cup water
1/3 cup butter or margarine (2/3 stick), cut up
Servings: 24
1. In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120 to 130ºF). Butter does not need to melt; mixture will appear curdled. Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough in half; roll each to 12 × 7-inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place each, seam side down, in greased 8 × 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Bake at 375ºF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.
Yield: 2 Loaves
3 tablespoons sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons salt
1/4 teaspoon baking soda
1 cup buttermilk
1 cup water
1/3 cup butter or margarine (2/3 stick), cut up
Servings: 24
1. In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120 to 130ºF). Butter does not need to melt; mixture will appear curdled. Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough in half; roll each to 12 × 7-inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place each, seam side down, in greased 8 × 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Bake at 375ºF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.
Yield: 2 Loaves
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