In a large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water, and butter until very warm (120 - 130 deg 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 6-8 min. Cover; let rise on floured surface 10 min.
Divide dough in half. Roll each half to 12 x 7 inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8.5 x 4.5 inch loaf pans. Cover, let rise in warm draft-free place until doubled in size, about 30-45 min.
Bake at 375 deg F for 30-35 min or until done (sounds slightly hollow when tapped.) Remove from pans; let cool on wire racks.
Note: High protein flour makes more gluten which makes a taller loaf. The relatively high sugar content in this recipe suppresses rising which is why Sunspark chose to use high protein flour. This recipe will still rise a little with bleached all purpose flour - it just won't look and feel like a "normal" loaf. Bread flour or unbleached all purpose white flour usually has more protein than bleached all purpose white. Stone-Buhr brand Unbleached all purpose white flour has a whopping 5 grams of protein per 1/4 cup serving. Compare to bleached all purpose white (Gold Medal brand) at 3 g per 1/4 cup.
The reason Sunspark went for high sugar is to give the bread flavor in spite of the relatively low salt content. This bread has the feature that it's lower in salt than your average white bread.
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