sheepherder's bread

Here's the recipe that several of you requested. I got it from my aunt Denise. I haven't made it in years, because I've had problems with it being underbaked before and I gave up. Now that my mom made such a lovely loaf in my stockpot, and it was such a huge hit with my family, I'm going to try it again!

Sheepherder's Bread

3 c. very hot water
1/2 c. butter
1/2 c. sugar
2 1/2 t. salt
2 T. yeast
9 - 9 1/2 c. unsifted flour

In a heavy-duty mixer, combine the first four ingredients. Stir until butter melts; let cool to warm. Stir in yeast, cover, and set in warm place until bubbly, about 15 minutes.

Add 5 c. flour and beat to form a thick batter. Add enough remaining flour to form a stiff dough. Knead 5 minutes in the mixer or 10 minutes by hand.

Place dough in a large greased bowl and cover. Let rise for 1 hour, punch down; let rise another 20 minutes and punch down again. Knead on a floured board to form a smooth ball. Grease inside of a Dutch oven or large heavy-duty stockpot (including lid). Place dough in the pot and cover. Let rise in a warm place until dough pushes up lid about 1/2" - approximately 20-30 minutes.

Bake, covered with lid, in a 375 degree oven for 12 minutes. Remove lid and bake for another 20-30 minutes, depending on the size of the loaf. Loaf is done when golden brown and it sounds hollow when tapped. Brush the top with butter and cool on a wire rack.

Serves a crowd!


{p.s. For those of you who may have been concerned about Jill's conspicuous absence, as I was, her internet has been down due to the recent storm.}