This traditional recipe originated with Basque sheepherders who baked their bread in heavy cast iron pots in the ground.

2 1/2-3 c. warm water
1/2 c. sugar
1/2 c. butter, cut up
1 1/2 tsp. salt
2 pkgs. active dry yeast
7 1/2 - 8 c. all-purpose flour

In a small saucepan heat water, sugar, butter and salt just until warm, 105 to 115°F and butter is almost melted, stirring constantly. Pour mixture into a large mixing bowl, stir in the yeast. Cover and let stand in a warm place about 15 minutes or until mixture is bubbly.

Using a wooden spoon, stir in 4 cups of the flour, beating to form a thick batter. Stir in 3 cups more of the flour to make a moderately soft dough. (To maintain a smooth dough, add the flour in portions and stir after adding each.)

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes total.

Shape the dough into a ball. Place in a greased bowl; turn dough over once to grease the top surface. (This helps keep the dough from drying out.)

Cover and let rise and warm place until double, about 1 hour. The dough is ready when you can lightly and quickly press two finger tips 1/2" into the dough and the indentation remains.

Punch dough down; form into a smooth ball.

Cover and let rest about 10 minutes. Grease the bottom and sides of an oven proof 4 1/2 or 5 quart Dutch oven. Cover and let rise until dough is about 1/2" below top edge of pan, about 1 hour.

Bake bread on the lowest rack of a 325°F oven for 55 to 60 minutes or until the bread sounds hollow when tapped with your finger. Cover bread with foil, if necessary, to prevent over browning. Remove from pan; cool on a wire rack.

Makes about 16 servings.