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

In large bowl, combine hot water, butter, sugar and salt. Stir until butter is melted. Let cool, stir in yeast. Cover, set in warm place until bubbly, about 15 minutes. Beat in about 5 cups of flour to make a thick batter; stir in 3 1/2 more cups of flour to make a thick dough.

Put on floured board, knead until smooth and satiny, 10-20 minutes, adding a little flour to prevent sticking. Place in greased bowl, turning over to grease top. Cover and let rise in warm place until doubled in size, about 1 1/2 hour. Punch down dough and knead briefly.

Shape into a smooth ball. Place a circle of foil in bottom of 5-quart cast iron Dutch oven (grease foil and lid with oil). Place dough in Dutch oven and cover with lid. Let dough rise in warm place until it pushes up lid, 1/2 to 1 hour. Watch closely!

Bake covered with lid in 375 degree oven for 12 minutes. Remove lid, continue to bake until golden brown, 30-35 minutes. Remove bread from oven and turn onto a rack to cool. Peel off foil and turn loaf upright. Slice loaf in large slabs or cut in wedges.