I found this recipe in a magazine in the 70’s – and started making it.  (So, if a then teenager can do it – you can too!)  It has wonderful flavor…

Sheepherder’s Bread

5 quart iron or aluminum Dutch oven with lid

3 cups very hot tap water

½ cup butter

½ cup sugar

2 ½ teaspoons salt

2 packages active dry yeast

About 9 ½ cups all-purpose flour

Salad oil

In a large bowl, combine the hot water, butter, sugar and salt.  Stir until butter melts, let cool to warm (110 to 115 degrees).  Stir in yeast, cover and set in a warm place until bubbly, about 15 minutes.

Add 5 cups of the flour and beat with a heavy-duty mixer or wooden spoon to form a thick batter. Using a spoon, stir in enough of the remaining flour (about 3 ½ cups) to form a stiff dough.

Turn dough out onto a floured board and knead until smooth (about 10 minutes), adding flour as needed to prevent sticking.

Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (about 1 ½ hours).

Punch down dough and knead on a floured board to form a smooth ball.  Cut a circle of aluminum foil to cover the bottom of the Dutch oven.  Grease the inside of the Dutch oven and the underside of the lid with salad oil.

Put dough ball in Dutch oven and cover with lid.  In a warm place, let rise for about one hour.  Watch closely and let lid be pushed up only about ½ inch.

Bake bread, covered with lid, in a 375 degree oven for 12 minutes.  Remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped.  Remove from oven and turn loaf out onto rack to cool.  (You may need a helper.)

Makes 1 very large loaf.

I slice it down the middle, and then proceed to cut slices from a half.