3 c. very hot tap water
1/2 c. butter
1/2 c. sugar
2 1/2 tsp. salt
2 pkg. yeast
9 1/2 c. flour (about)
Salad oil

In bowl combine water, butter, sugar and salt. Stir until butter melts, cool to 100 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes. Add 5 cups flour and beat to thicken batter, with spoon stir in 3 1/2 cups flour for stiff dough.

Knead 10 minutes, turn in grease bowl, cover and let rise 1 1/2 hours. Punch down and knead to form smooth ball. Grease Dutch oven with salad oil, place dough in oven and cover with circle of foil cut to fit Dutch oven. Let rise until dough pushes foil up 1/2 inch (watch closely, about 1 hour).

Bake covered in 375 degree for 12 minutes. Remove foil and bake another 30 to 35 minutes or until loaf is golden brown or sounds hollow. Remove and turn out loaf to cool.