Sour Cream Bread

From Beard on Bread

1 package active dry yeast
3 tablespoons granulated sugar
1/4 cup warm water (100° to 115°F, approximately)
2 cups sour cream, at room temperature
1 tablespoon salt
1/4 teaspoon baking soda
4 1/2 to 5 cups all-purpose flour

Combine the yeast, sugar, and water, and allow to proof for 5 minutes. Put the sour cream, say, and soda in a mixing bowl. Add the yeast mixture. Then add 4 cups of the flour, cup by cup, to make a very wet, sticky dough, beating hard with a wooden spoon after each addition. Scrape out onto a lightly floured board. 

Using a baker's scraper or a spackling knife, lift the flour and the dough, and fold the dough over. Turn it clockwise slightly and repeat the lifting and folding process until the dough is less sticky and can be worked with your hands. Add only enough flour to prevent sticking. (This entire kneading should take about 10 minutes, possibly longer if you are inexperienced.) Shape the dough into a ball, place in a buttered bowl, and turn to coat it with the butter. Cover with plastic wrap and let sit in a warm spot to double in bulk.

Punch the dough down. Turn onto a lightly floured board and knead for a minute, then divide into two equal pieces. Butter two 9x5x3-inch loaf pans. Shape the dough into loaves and fit into the pans. Cover loosely and let rise again until doubled. Bake in a preheated 375° oven for 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool thoroughly before slicing.