1 pkg active dry yeast
1/4 c warm water
2c sour cream (room temp)
1/4 tsp baking soda
4 1/2 c flour
Combine yeast, sugar and water in a bowl and set aside for 5 minutes.
Put sour cream, salt and soda in bowl add yeast mixture. Slowly add flour cup by cup beating well with wooden spoon after each cup.
Place dough on lightly floured board and fold dough over and over several times till dough is less sticky and easy to handle. Place dough in a buttered bowl turning to coat, cover with plastic and set aside to rise.
Punch dough down and turn out on floured board again and knead for 1 minute. Divide into 2 pieces and place each in greased loaf pans and let rise again. Bake at 375 for 30 minutes till they sound hollow when thumped.
courtesy of Sylvia Robinson