Dutch Oven Sheepherder'S Bread

• 3 c. hot water (at least 130~)
• 1/2 c. sugar or honey
• 2 Tbsp. active dry yeast
• 2 Tbsp. gluten flour
• 10 c. "Best for Bread" flour (approximately)
• 1/4 lb. butter
• 2 1/2 tsp. salt
• 2 eggs
• 2 Tbsp. dough enhancer
• oil (to grease pan)

1. Combine hot water, butter, salt and sugar (or honey).
2. Stir until butter is melted.
3. With temperature of about 110u0b0 stir in yeast.
4. Cover and let stand until real bubbly.
5. Start mixing flour, eggs, gluten and dough enhancer until you have a stiff mix.
6. Put dough on a floured board or table and knead, using as little flour as possible to keep it from sticking.
7. About 15 or 20 minutes and it should be well kneaded.
8. Place in greased bowl and cover.
9. Put in a warm place and let it rise, about 1 to 2 hours.
10. Punch it down and knead for another ten minutes.
11. Place back in pan and let rise again.

hot water, sugar, active dry yeast, gluten flour, bread, butter, salt, eggs, dough enhancer, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676294 (may not work)