3 c. very hot tap water
1/2 c. butter, butter or shortening
1/2 c. sugar
2 1/2 tsp. salt
2 pkgs. active dry yeast
About 9 1/2 c. all-purpose flour, unsifted
Salad oil

Combine hot water, butter, sugar and salt. Stir until butter melts; let cool until 110-115 degrees. Stir in yeast, cover and set in a warm place until bubbly (about 15 minutes). Add 5 cups of flour and beat with a heavy duty mixer or wooden spoon to make a thick batter. With a spoon, stir in enough of the rest of the flour to form a stiff dough.

Turn out onto a floured board and knead until smooth (10 minutes), adding flour as needed to prevent sticking. Turn into a greased bowl, cover, and let rise in a warm place until doubled (1 1/2 hours). Punch down dough and knead on a floured board to form a smooth ball.

Cover bottom of a Dutch oven with foil and grease inside and underside of lid with salad oil. Place dough inside and cover. Let rise in a warm place until dough pushes up lid about 1/2 inch. Bake, covered, with lid, in a 375 degree oven 12 minutes. Remove lid and bake another 30-35 minutes or until golden brown and sounds hollow when tapped. Makes 1 large loaf.