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Here's a recipe for Buttermilk White Bread, thanks to Carol T of Cullman,Al

Buttermilk White Bread

Prep time:  2 hours 30 mins

Cook time:  30 mins

Total time:  3 hours

Serves: 2 loaves, 24 slices

    1 envelope yeast (1 tablespoon)
    1 teaspoon sugar
    1/4 cup warm water
    2 cups warm buttermilk
    1/4 cup butter, melted and cooled so that it is warm to the
      touch but not hot.
    1 teaspoon salt
    3/4 teaspoon baking soda
    6 cups white bread flour

Instructions

Mix the sugar, yeast, and water together in a bowl and set aside for about
five minutes.
Add in the buttermilk, salt, baking soda into the bowl with the yeast mixture.
Add just three cups of the flour and mix that in until smooth.  If you use
an electric mixer it will take about 5 minutes on low speed.
Add the butter and mix until completely incorporated into batter.
Start to add the rest of the flour, one cup at a time, keeping mixer on low
speed as you do this. When dough starts to pull from the sides of the bowl
remove it from the mixer to a floured surface and knead until elastic and
smooth.
Place the dough in a greased bowl, move it around to grease the all sides,
cover and allow to rise for 1 1/2 hours. Punch the dough down and form into
two loaves. Place into two greased loaf pans and grease tops. Cover the
pans and allow to rise for 45 minutes. Preheat oven to 400F. Bake loaves
for 30 minutes, covering tops with foil if they start to brown too fast.
Remove loaves from oven once baked through and brush tops with melted
butter.
Allow to cool in pans for 10-15 minutes to make removing them easier.  Turn
out and cool completely on wire rack.
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