1 tbsp active dry yeast
3 tbsp sugar
1/4 cup warm water (100°F-115°F approximately)
2 cups sour cream, at room temperature
1 tbsp salt
1/4 tsp baking soda
4 1/2-5 cups unbleached all-purpose flour

1. Combine the yeast, sugar and water and allow to proof for 5 minutes.

2. Put the sour cream, salt, 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, stirring hard with a wooden spoon.

3. Scrape out onto a lightly floured board. Fold the dough over a number of times until it is less sticky and you can work with your hands. Add only enough flour to prevent sticking. Knead for about 10 minutes, or until you have a smooth, somewhat-elastic dough. Shape the dough into a ball and place in a buttered bowl. Cover with plastic or a dry, clean tea towel, and let sit in a warm spot to double in bulk, about 2 hours.

4. 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 tins. Shape the dough into loaves and fit into the tins. Cover loosely and let rise again until doubled, about 1 hour.

5. Bake in a 375°F oven for 30-35 minutes or until the loaves sound hollow when tapped on top and bottom. Cool thoroughly before slicing.

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