Sheepherder'S Bread

• 3 c. very hot water
• 1/2 c. butter
• 1/3 c. sugar
• 2 1/2 tsp. salt
• 2 pkg. yeast
• 9 to 9 1/2 c. flour
• salad oil

1. Combine water, butter, sugar and salt.
2. Stir until butter melts.
3. Cool to 110u0b0.
4. Stir in yeast.
5. Set until bubbly (15 minutes) in warm place.
6. Beat in 5 cups of the flour to make a thick batter.
7. Stir in 3 1/2 cups flour to make stiff dough. Knead until smooth and satiny, 10 to 20 minutes.
8. Put in greased bowl until doubled (1 to 1 1/2 hours).
9. Punch down and knead to form a smooth ball.
10. Cover inside of Dutch oven with foil.
11. Grease it and the lid.
12. Place dough in pot and cover.
13. Let rise 1 hour until lid rises 1/2 inch.
14. Bake, covered, in a 375u0b0 oven for 12 minutes.
15. Remove lid and bake 30 to 35 minutes.
16. Sounds hollow.

very hot water, butter, sugar, salt, yeast, flour, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536292 (may not work)