You will need a 10" cast iron or Dutch oven (5 quart size)

3 c. hot tap water
1/2 c. butter
1/2 c. sugar
2 1/2 tsp. salt
2 pkgs. yeast, active dry (over 5000 ft. use only 1 pkg.)
9 1/2 c. all purpose flour, unsifted

In a bowl combine the first four ingredients. Stir until the butter melts. Let cool until warm. Stir in the yeast, cover and set in warm place until bubbly, about 15 minutes.

Add to the above mixture 5 cups of flour and beat with a heavy duty mixer or wooden spoon until it forms a thick batter. With a spoon stir in the remaining flour to form a stiff dough.

Turn out on a floured board and knead until smooth (about 10 minutes). Add flour when needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled. About 1 1/2 hours.

Punch dough down and knead down to a smooth ball. Cut a circle of foil to cover the bottom of pan. Grease the underside of lid and foil with salad oil.

Place dough in pot and cover. Let rise until the lid is up 1/2". (About 1 hour.) Bake, covered in 375 degree oven for 15 minutes. Remove the lid and bake another 30 to 35 minutes. Turn out on a rack.