3 c. very hot water
1/2 c. butter
1/2 c. sugar
2 1/2 tsp. salt
2 pkg. yeast
About 9 c. flour (I use 1/2 wheat & 1/2 white)
Salad oil

Combine water, butter, sugar and salt. Stir until butter melts. Let cool until warm, 110-115 degrees. Stir in yeast; cover and set in warm place until bubbly about 15 minutes.

Add 5 cups flour beat with heavy duty mixer or wooden spoon to form a thick batter. With spoon stir in enough of remaining flour to form a stiff dough. Turn dough onto a floured board and knead until smooth (about 10 minutes) adding flour to prevent sticking. Turn to oiled bowl. Cover and let rise in a warm place until doubled in bulk, approximately 1 1/2 hours. Punch down and knead on floured board until smooth.

Cut a circle of foil to cover the bottom of a Dutch oven. Grease the inside of the lid with oil. Pat dough in pot. Cover and let rise until dough actually lifts lid off pot, approximately 1 hour. Bake covered 350 degrees for 12 minutes. Remove lid and continue to bake 30-35 minutes or until brown. Turn onto a rack to cool. Enjoy!