Instructions: Combine in pan and heat the buttermilk, salt, sugar and oleo. After mixture bubbles around edges of pan (do not boil) add instant potato buds to hot milk

(enough to thicken milk to thin gruel). Cool to lukewarm. In large bowl of mixer put 1/4 cup warm water and add yeast and stir until dissolved. Add milk mixture, soda and 3 cups flour. Beat until smooth. Add enough of 4 1/2 cups flour to make soft dough and knead on floured board about five minutes or until smooth and elastic. Put in greased bowl, turning to grease other sides. Cover, let rise in warm place (85 degrees) free from draft for about 1 1/2 hours or until double in bulk. Punch down and let rise 30 minutes or until almost double. Punch down and knead to distribute bubbles. Divide into two loaves shaping to fit loaf pan 9 x 5 x 3 inches. Brush with oleo. Cover. Let rise 45-55 minutes or until double.

Bake 25 to 35 minutes in 350 degrees oven or until done. Remove from oven and grease top and sides with oleo. Keeps well.

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