I really enjoy this bread. So, here is the recipe so you can try your hand at making it as well. I always keep my little food thermometer handy. It's a fail-safe for perfect rising every time.

Buttermilk Bread
Makes 2 loaves

6 to 6 ½ c. all-purpose flour
3 tbsp sugar
2 packages RapidRise yeast
2 ½ tsp salt
¼ tsp baking soda
1 c buttermilk
1 c water
1/3 c butter or margarine, cut into pieces

In large bowl, combine 3 c flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120 to 130 degrees F); 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 on floured surface 10 minutes.

Divide dough in half with a sharp knife. Roll each half to 12x7 inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam down, in 2 greased 8½x4½ inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375F for 30 to 35 minutes or until done. Remove from pans; let cool on wire racks.

Send one loaf to Jeremy, LOL.

Enjoy!!