3 c. very hot water
1/2 c. shortening
1/2 c. sugar
2 1/2 tsp. salt
2 pkg. yeast
9 1/2 c. flour
Heavy 5 qt. Dutch oven with lid (iron is best)

Combine first 4 ingredients and let cool. Add yeast; cover and set in warm place until bubbly, about 15 minutes. When yeast mixture is bubbly, add 5 cups flour and mix to thick batter. Add remaining flour for stiff dough. Knead 10 minutes. Cover and let rise 1 1/2 hour or until double in bulk. Punch down and knead to smooth ball.

Cut foil to fit the bottom of a 5 quart Dutch oven. Grease Dutch oven and lid. Place dough in pot and cover with lid. Let rise until dough pushes lid up 1/2 inch, about an hour. Bake covered with lid 12 minutes at 375 degrees. Remove lid and bake 30-35 minutes or until loaf is golden brown. Thumping loaf should make a shallow sound. Remove from oven and turn loaf out on rack.