Sour Cream Bread

• 1 pkg active dry yeast
• ¼ cup sugar
• ¼ cup warm water, approx. 115 degrees F.
• 2 cups sour cream, room temperature
• 1 Tbsp salt
• ¼ tsp baking soda
• 4 to 5 cups flour

1. Mix together yeast, sugar and water; set aside 5 to 10 minutes. 
2. Mix together sour cream, salt and soda in large mixing bowl. 
3. Add yeast mixture. 
4. Add 4 cups flour, one cup at a time, beating with wooden spoon after each addition until very wet sticky dough forms. 
5. Scrape out onto lightly floured board. 
6. Flour hands; knead dough until less sticky, adding only enough flour to prevent sticking to board. 
7. Knead about 10 minutes or so. 
8. Shape dough into a ball; put into buttered bowl, turn to coat. 
9. Cover with plastic and let sit in warm area until double in bulk. 
10. Punch dough down. Turn onto lightly floured board and knead about 1 minute. 
11. Divide into 2 equal pieces; shape into loaves. 
12. Put into 2 buttered loaf pans; cover loosely; let rise again until doubled. 
13. Preheat oven to 375 degrees F. 
14. Bake 30 to 35 minutes or until loaves sound hollow when tapped on top and bottom. 
15. Cool completely before slicing.