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Dissolve yeast in lukewarm water in large mixer bowl. Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, and salt. Blend 30 seconds at low speed. Beat 2 minutes at medium speed. Stir in remaining flour to give a soft and slightly sticky dough. Knead on a floured board until satiny smooth, non sticky, and very pliable, 3 to 5 minutes. Roll dough into an 18 x 9 inch rectangle. Roll up from short side jelly roll fashion; press ends to seal and fold under. Place seam side down in greased 9 x 5 x 3 inch loaf pan (preferably metal). Brush top of loaf with soft butter, cover and let rise in warm place until doubled in size, about 1 hour. Dough will rise at least 2 inches above pan in center. Preheat oven to 425 degrees. Bake 30 to 35 minutes or until loaf is golden and sounds hollow when tapped on bottom. Brush top with butter and cool on rack.
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