3 c. very hot tap water
1/2 c. (1/4 lb.) butter
1/2 c. sugar
2 1/2 tsp. salt
2 pkgs. active dry yeast
About 9 1/2 cups all-purpose flour
Salad oil

In a large bowl, combine hot water, butter, sugar, and salt. Stir until butter is melted; let cool to about 110 degrees. Stir in yeast; cover and set in warm place until bubbly, about 15 minutes.

Beat in about 5 cups of the flour to make a thick batter. Stir in about 3 1/2 cups more flour to make a stiff dough. Scrape dough onto a floured board; knead until smooth and satiny, 10 to 20 minutes, adding as little flour as possible to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down and knead briefly on a floured board to release air; shape into a smooth ball. With a circle of foil, cover the inside bottom of a 5-quart cast-iron or cast-aluminum Dutch oven. Grease foil, inside Dutch oven, and lid with oil.

Place dough in Dutch oven and cover with lid. Let rise in a warm place until dough pushes up lid by about 1/2 inch, about 1 hour (watch closely).

Bake, covered with lid, in a 375 degree oven for 12 minutes. Remove lid and continue to bake until loaf is golden brown, 30 to 35 minutes. Remove bread from oven and turn out onto a rack to cool (you'll need a helper).

Peel off foil and turn loaf upright. Slice.